Grilled Salmon in Thai Curry Sauce with Vegetable Slaw and Potatoes

For the sauce, saute the ginger root, garlic and oil in medium sauce pan until golden brown. Stir in the coriander, curry powder, curry powder, Thai red curry paste, paprika and cumin. Saute for 1 minute. Add coconut milk, brown sugar, tomato puree and soy sauce and simmer for 15 minutes stirring occasionally. Cool. Can prepare 1 day in advance. Reheat sauce before serving.

For the potatoes, combine the potatoes, garlic cloves and salt with enough water to cover the potatoes. Bring to a boil. Boil for 20-25 minutes until the potatoes are tender; drain. Add the milk and butter. Mash until creamy. Season with salt and pepper. Spoon into a baking dish and heat in warm oven.

For the slaw, combine the cabbage, cucumber, cilantro, and mint in a bowl. Add remaining ingredients to coat. Chill covered for 1 hour.

For the salmon, brush the fillets with vegetable oil. Grill over medium heat for 5 minutes or until the fillets flake easily and it is cooked in the center.

To serve, mound about 1 cup of potatoes in the center of each serving dish. Drizzle some of the warm sauce around the plate. Arrange 1 salmon fillet over each heaping pile of potatoes. Top with slaw.