Salmon With A Thai Curry Sauce

By Food52
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Nutrition per serving    (USDA % daily values)
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Ingredients for 4 servings

1 pound salmon fillet (preferably wild caught), skin removed

2/3 cups fruity white wine (like a Sauvignon Blanc)

One 1/2-inch thick slice of fresh ginger

2 tablespoons lemongrass, chopped into chunks (if you can't find lemongrass, sub a long strip each of lemon peel and lime peel)

1 cup plus 2 tablespoons thinly sliced green onion, divided

2 tablespoons coconut or peanut oil

3 teaspoons Madras curry powder (not Thai, I know, but it works)

2 tablespoons dark brown sugar

1 tablespoon grated fresh ginger

3 large garlic cloves, minced

One 14-ounce can coconut milk

1 tablespoon fresh lime juice

1 Thai bird's eye or jalapeno pepper, speared in several places with a knife, but left whole (use up to 4 chilis for more heat)

1 tablespoon fish sauce (plus more to taste)

1 1/2 cup peas (fresh or frozen will work)

Cooked rice or rice noodles for serving

Chopped cilantro and mint for garnish

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