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This recipe was uploaded by Tome
Heat the oven to 200°C and cook the salmon until the top starts to crisp.
While the salmon is cooking, in a large pan with olive oil soften the onion. When almost done add the garlic and the pepper and fry for one minute. Turn the heat up, add the wine and allow to evaporate.
Bring the heat down, stir in the cream making sure it does not boil.
Add the curry powder, mix well and simmer for about 3 minutes. Incorporate the coriander and voilà.
Serve the salmon with a hefty spoonful of curry cream and Basmati rice.