Coconut Curry Salmon

In a medium bowl, combine 1 cup coconut milk, 1 tbsp garam masala, 1 tsp turmeric, 2 tsp ginger, 2 garlic cloves, and half of the scallions (reserving the rest for garnish). Squeeze one of the lime halves into the bowl and whisk to combine. Slice the remaining lime half into wedges and set aside.

Transfer sauce to a Suvie pan, nestle salmon filets into the sauce, and place the pan in the top zone of your Suvie. Place the rice into the Suvie rice pot and insert into the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Enter settings for long grain rice. Fill reservoir, input settings, and cook now or schedule. Suvie Cook Settings: Bottom Zone: Slow Cook on Low, 1 hour 30 minutes. Top Zone: Slow Cook on Low, 1 hour 30 minutes.

After the cook, remove pans from your Suvie. Season the salmon to taste with salt and pepper. Fluff rice with a fork and divide between 2 bowls. Top rice with salmon and drizzle with sauce. Garnish curry salmon with reserved scallions, chili peppers, and lime wedges.