Grilled Salmon with Pineapple
Rinse the rice and cook according to package directions. Peel the onion and garlic. Coarsely chop the onion, and finely dice the garlic. Sauté together in 2 tablespoons of the oil. Sprinkle with the curry powder, then gradually add in the stock and coconut milk. Simmer 10 minutes until thickened.
Cut the pineapple into cubes, then add to the sauce. Rinse the salmon, pat dry, then cut into 8 pieces. Season to taste with salt and pepper. Add the remaining oil to a grill pan and cook for 5-6 minutes. Season the sauce to taste with salt and pepper. Serve the salmon with the rice and sauce.