Weeknight Recipe: Salmon With Thai-Inspired Red Curry

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1 small onion

3 garlic cloves

2 ounces fresh ginger, peeled and coarsely chopped

2 teaspoons vegetable oil

1 tablespoon + 1 teaspoon Thai red curry paste

1/2 cup salmon fumet (see Weekend Recipe), or water

2 1/2 teaspoons sugar

3/4 teaspoon salt

1 cup unsweetened coconut milk

2 tablespoons lemon juice

4 pieces skinless cooked salmon, about 4 ounces each (from Master Recipe)

2 tablespoons chopped cilantro

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