Salmon Curry

Ingredients

• 0.5 teaspoon brown sugar 
• 0.5 teaspoon chili powder 
• 2 teaspoons cider vinegar 
• 3 cups rice cooked
• 2  garlic cloves thinly sliced
• 0.5 teaspoon ground cumin 
• 2 teaspoons ground turmeric 
• 1 teaspoon olive oil 
• 1 cup onion thinly sliced ( 1 small onion)
• 1 pound salmon fillet skinless
• 0.8 teaspoon salt 
• 6 cups tomatoes finely chopped

Equipment

• bowl
• sauce pan
• oven
• broiler pan

Directions

1. Combine first 6 ingredients in a small bowl, stirring to form a paste.
2. Remove 1/2 teaspoon spice mixture, and reserve remaining mixture. Rub both sides of salmon with 1/2 teaspoon spice mixture; cover and chill.
3. Heat oil in a large saucepan over medium-high heat.
4. Add onion; saut 5 minutes or until tender and just beginning to brown.
5. Add garlic; saut 1 minute or until garlic begins to brown. Stir in reserved spice mixture and tomato. Reduce heat, and simmer for 15 minutes or until thickened, stirring frequently.
6. Remove from heat; keep warm.
7. Preheat oven to 45
8. Place fish on a broiler pan coated with cooking spray.
9. Bake at 450 for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
10. Remove from oven; cool slightly. Break fish into chunks.
11. Place 3/4 cup cooked basmati rice on each of 4 large plates. Top each serving with about 3/4 cup tomato mixture and 3 ounces salmon.
12. Sprinkle with cilantro, if desired.