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Ingredients
1 ½ pound wild Alaskan Keta salmon fillet, with skin
1 Roma tomato finely chopped
1 tablespoon canola oil
1 clove garlic peeled and minced
1 cup coconut milk
1 teaspoon green curry paste
1 kaffir leaf
1 pinch eash kosher salt and freshly cracked pepper
4 cup warm cooked rice
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1st Keep
 hocansonca
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