–salmon (size of 3 decks of cards, 1 pound)
–tomato (1, fresh, medium, chopped)
–onion (one-half, sliced)
–ginger, coriander, turmeric, cumin, minced cloves, cinnamon (bottled separately)
–Sriracha sauce (1 tablespoon, or cayenne pepper to taste)
–garlic (minced, in a jar)
–sugar (1 teaspoon)
–yogurt (plain, non-fat, 5 tablespoons)
–jasmine rice (packaged, sticky rice)
–salt and pepper
1 – Place 1 cup of jasmine rice in a covered baking dish. Add 1 and one-fourth cup of water and a few drops of olive oil. Microwave on high for 5 minutes; then microwave on 50 percent power for 10 minutes. When finished, keep covered to preserve warmth.
2 – Chop 1 medium tomato and place in a covered baking dish. Season with salt and pepper. Add one-half sliced onion. Season with ginger, coriander, turmeric, cumin, minced cloves, cinnamon, 1 tablespoon of Sriracha sauce, 1 tablespoon of minced garlic, 1 teaspoon of sugar, 5 tablespoons of plain, non-fat yogurt, and olive oil. Stir well. Microwave on high for 3 minutes.
3 – Nestle the salmon amid the sauce, season with salt and pepper, and then spoon some of the sauce over the salmon. Finish with a drop or two of olive oil. Microwave on high for 7 and one-half minutes.
4 – Serve the salmon and sauce hot, atop the jasmine rice.
–curried salmon adapted from Top 50 Most Delicious Salmon Recipes.