Curried Salmon with Tomato Jam

Ingredients

• 1 tablespoon cider vinegar 
• 1.5 cups rice hot cooked
• 2 teaspoons curry powder 
• 0.5 teaspoon basil dried
• 0.3 cup currants dried
• 1 tablespoon flour all-purpose
• 2 teaspoons ginger fresh minced peeled
• 0.5 cup onion chopped
• 12 ounce skinned salmon fillets ()
• 0.3 teaspoon salt 
• 2.5 cups tomatoes diced
• 1 teaspoon vegetable oil 

Equipment

• frying pan

Directions

1. To prepare salmon, combine the first 4 ingredients in a shallow dish. Dredge salmon in flour mixture. Reserve remaining flour mixture for tomato jam.
2. Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat.
3. Add salmon; cook 4 minutes on each side or until golden and fish flakes easily when tested with a fork.
4. Remove salmon from pan; keep warm.
5. To prepare tomato jam, place pan over medium-high heat.
6. Add tomato, onion, and ginger; saut 1 minute. Stir in reserved flour mixture, currants, and vinegar; bring to a boil. Cook until reduced to 1 cup (about 10 minutes). Spoon 3/4 cup rice onto each of 2 plates; top each serving with 1 salmon fillet and 1/4 cup tomato jam.
7. Note: Store remaining tomato jam in refrigerator for up to 3 days.