For the sauce. Sauté the gingerroot and garlic in oil on medium saucepan until golden brown. Stir in the coriander, curry powder, curry paste, paprika, and cumin. Saute for 1 min. Add the coconut milk, brown sugar, tomato puree and soy sauce and mix well. Bring to a boil; reduce the heat. Simmer for 15 minutes, stirring occasionally. Cover to keep warm. You may prepare 1 day in advance and store, covered in the refrigerator. Reheat before serving.
For the potatoes: Make ‘em
For the slaw:
Combine the cabbage, cucumber, cilantro, mint in a bowl and mix well.
Add a mixture of the vinegar and soy sauce and toss to coat. Chill, covered in the
fridge for an hour.
For the salmon:
Brush the filets with oil, Grill over medium heat for 5-6 minutes per side or until the fillets flake.
Mound about 1 cup of mashers on the center of each plate. Spoon some of the warm sauce around the potatoes. Arrange 1 salmon fillet over each serving of potatoes. Top with slaw (looking like a mtn peak!!!