b'SErvES 4Salmon with Curryteaspoon salt & Ginger Sauce teaspoon pepper1 teaspoon onion powder teaspoon paprika to prEparE thE SalMon4 fillets of salmon,Make a spice mixture with the salt, pepper, onion powder and paprika. 4 to 5 ounces each sprinkle gently over both sides of the salmon fillets.2 tablespoons davinci Extrain a nonstick saut pan, bring the olive oil to a sizzle over medium-high light 100% pure olive oilheat. reduce the heat to low and add the salmon fillets. cook for exactly 1 tablespoon softened butter 2 minutes per side. during the last 2 minutes of cooking, add the 1 recipe curry & Ginger Saucesoftened butter to the fish to baste and glaze it. (See accompanying recipe.)2 tablespoons parsley, chopped,to prEparE thE currY & GinGEr SaucEfor garnish in a saucepan, cook the olive oil over medium-high heat until it starts to sizzle. add the carrot, celery, onion, garlic, ginger, red pepper flakes and agave nectar. reduce the heat to medium and cook, stirring well, for 3 to 4 minutes.add the wine and reduce by half (about 2 to 3 minutes), then add the clam juice, chicken stock and lemon juice. add the curry powder and stir well for a minute or so.bring to a boil over high heat, then reduce the heat to medium-low. stir well, and cook the sauce, covered, over low heat for 45 to 50 minutes.strain the sauce, bring to a boil over medium-high heat, and add a slurry made of 2 tablespoons of water and 1 teaspoon of cornstarch. stir well and reduce by a third (about 5 to 6 minutes), then reduce the heat to low. add the diced bell pepper and the chives, and cook the sauce, uncovered, for 5 more minutes.bring the sauce to a boil and add 3 tablespoons of softened butter. Turn off the heat and incorporate the butter into the sauce, stirring well.to SErvEserve the salmon in a dish, topped with the curry & ginger sauce, and garnished with parsley. enjoy with roasted green beans.116'