Salmon and pineapple curry

Ingredients for 4 servings:

• 1 pineapple
• 2 salmon fillets (150 g each)
• 1 jar white wine
• 40 g butter
• salt and pepper
• curry powder
• herbs, fresh
• 1 onion(s)
• 1 garlic clove(s)
• 125 g cream
• 1 cup rice (250 ml)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Finely chop the onion and garlic, and roughly dice the salmon and pineapple. Melt the butter in a large saucepan and sauté the onion and garlic until translucent. Add the salmon and pineapple cubes, while at the same time bringing the rice to a boil in a second pot with twice the amount of lightly salted water. Bring the salmon and pineapple cubes to a boil with a glass of white wine, cover, and simmer over low heat for 10 minutes. 5 minutes before the end of the cooking time, add the cream, bring to a boil, immediately reduce the heat to low, and season with salt and curry powder. Add finely chopped herbs, if desired. Serve with the rice.