Ingredients:

1 C rice

four 6-ounce pieces salmon fillet 

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For sauce 
1⅛ t minced peeled fresh gingerroot 
1⅛ t minced garlic 
splash vegetable broth 
¾ t ground coriander seeds 
1 t curry powder 
1½ t paprika 
½ t ground cumin 
1¼ C well-stirred coconut milk 
2 T tomato purée 
1 T liquid aminos (or soy sauce) 
1½ T packed light brown sugar 
 

For vegetables 
3 C finely shredded green cabbage or lettuce 
¾ C julienne strips of seeded peeled cucumber 
3 T finely chopped fresh coriander 
3 T finely chopped fresh mint leaves 
1 T liquid aminos (or soy sauce) 
1½ T rice vinegar (not seasoned) 

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Directions:

Cook rice (1 C rice, 2 C water on very low boil for about 20-25 minutes) 

Bake salmon (30 minis at 400 degrees, seasoned and dish covered in tin foil) 

In a heavy saucepan sauté gingerroot and garlic in vegetable broth over moderately high heat, stirring, until golden. 

Add coriander, curry powder, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm. 

In a bowl toss together all vegetable ingredients. 

Put rice in center of 4 plates and arrange salmon on top. Top salmon with vegetables and spoon sauce around it.