Make the curry base: Spoon out excess oil from the pan. Add chopped onion and sauté until softened, about 3 minutes. Stir in garlic and ginger, cooking for another minute until fragrant. Build ...

This warming Salmon Coconut Curry is perfectly balanced between sweet, spicy, and citrus-y. Ready in 30 minutes and in just ...

Place the salmon fillets in a shallow dish and pour over half of the sauce. Leave to marinate for 20 minutes. Pour the rice into a pan of boiling water and cook according to the packet instructions.

The temperature of 130°F (55°C) makes for moist, tender salmon. Feel free to cook up to 140°F (60°C) if you prefer a more well-done piece of fish. Wine pairing: Pair this dish with a pinot noir.