Salmon Curry

2 tsp. turmeric
2 tsp. cider vinegar
3/4 tsp. salt
1/2 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. brown sugar
1 pound skinless salmon fillet
1 tsp. olive oil
1 cup thinly sliced onion
2 garlic cloves, thinly sliced
6 cups finely chopped tomato
3 cups cooked basmati rice
Combine first 6 ingredients in a small bowl, stirring to form a paste. Remove
1/2 teaspoon spice mixture, and reserve remaining mixture. Rub both sides
of salmon with 1/2 teaspoon spice mixture; cover and chill.

Heat oil in a large saucepan over medium-high heat. Add onion; sauté 5 minutes
or until tender and just beginning to brown. Add garlic; sauté 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. Remove from heat; keep warm.

Place fish on a broiler pan coated with cooking spray. Bake at 450º for 10 minutes
or until fish flakes easily when tested with a fork or until desired
degree of doneness. Remove from oven; cool slightly. Break fish into chunks.

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. Sprinkle with
cilantro, if desired.

4 servings