Name: Pistachio-Topped Salmon with Two Sauces
Ingredients: 2 tablespoons Madras curry powder; 0.75 cup plus 1 tablespoon peanut oil; 2 tablespoons plus 1 teaspoon minced shallots; 2 tablespoons plus 1 teaspoon minced fresh ginger; 0.25 cup plus 2 teaspoons rice vinegar; 1 tablespoon fresh lime juice; 0.5 teaspoon soy sauce; 1 tablespoon honey; Salt and freshly ground pepper; 2 cups fresh orange juice; 2 tablespoons finely chopped fresh jalapeño chiles; 1 small navel orange; 2 teaspoons red wine vinegar; 2 teaspoons olive oil; 0.25 teaspoon sesame oil; 3 tablespoons olive oil plus more for brushing; 6 ounce skinless salmon fillets (preferably center cut); Salt and freshly ground pepper; 0.5 cup finely chopped unsalted pistachios; 4 cups fresh baby spinach or torn large spinach leaves; 2 medium carrots (cut into 1 1/-by-1/8 inch matchsticks); 2 medium leeks, white and tender green (cut into 1 1/-by-1/8-inch matchsticks); 1 medium red bell pepper (cut into /2-by-/8-inch matchsticks); 1 tablespoon black or white sesame seeds (optional)

Yield:

Ingredients

Curry and Orange Sauces

2 tablespoons Madras curry powder
¾ cup plus 1 tablespoon peanut oil
2 tablespoons plus 1 teaspoon minced shallots
2 tablespoons plus 1 teaspoon minced fresh ginger
¼ cup plus 2 teaspoons rice vinegar
1 tablespoon fresh lime juice
½ teaspoon soy sauce
1 tablespoon honey
Salt and freshly ground pepper
2 cups fresh orange juice
2 tablespoons finely chopped fresh jalapeño chiles
1 small navel orange
2 teaspoons red wine vinegar
2 teaspoons olive oil
¼ teaspoon sesame oil

Salmon

3 tablespoons olive oil plus more for brushing
6 ounce skinless salmon fillets (preferably center cut)
Salt and freshly ground pepper
½ cup finely chopped unsalted pistachios
4 cups fresh baby spinach or torn large spinach leaves
2 medium carrots (cut into 1 1/-by-1/8 inch matchsticks)
2 medium leeks, white and tender green (cut into 1 1/-by-1/8-inch matchsticks)
1 medium red bell pepper (cut into /2-by-/8-inch matchsticks)
1 tablespoon black or white sesame seeds (optional)

Directions

In a small dry skillet, stir the curry powder over moderate heat until fragrant, about 2 minutes. Transfer to a bowl and stir in 3/4 cup of the peanut oil. Let stand overnight.
In a small bowl, combine 1 teaspoon of the shallots, 1 teaspoon of the ginger, 1/4 cup of the rive vinegar, the lime juice, soy sauce and honey. Whisk in the curry oil in a thin stream until emulsified, then season with salt and pepper.
In a nonreactive saucepan, combine the orange juice and jalapeños with the remaining 2 tablespoons shallots and 2 tablespoons ginger. Boil over moderately high heat until reduced to 1/2 cup, about 30 minutes; let cool. Meanwhile, peel the orange with a sharp knife, removing all the bitter white pith. Cut between the membranes to release the sections.
Add the orange sections, red wine vinegar and remaining 2 teaspoons rice vinegar to the orange juice reduction. Gradually whisk in the remaining 1 tablespoon peanut oil, the olive oil, sesame oil and season with salt and pepper.
Preheat the oven to 350°. Lightly brush a nonstick baking sheet with olive oil. Heat the 3 tablespoons oil in a large skillet. Season the salmon with salt and pepper and press 1 side of the fillets into the chopped pistachios. Add 3 fillets to the skillet, pistachio sides down, and cook over high heat until lightly golden, about 2 minutes. Carefully transfer the salmon to the baking sheet, nut sides up, and repeat with the remaining 3 fillets. Bake for 6 to 8 minutes, or until the flesh flakes but is still slightly opaque in the center. Let rest on the baking sheet for 5 minutes before serving.
In a small, nonreactive saucepan, heat 1/3 cup of the curry sauce. In a large bowl, combine the spinach, carrots, leeks and red pepper and toss with the warm curry sauce. Spoon the vegetables onto 6 plates and top with the salmon. Drizzle each plate with about 1 1/2 tablespoons of the orange sauce and sprinkle with the sesame seeds.