Instructions: Prepare salmon fillets and grill, bake or poach fillets until just done while making sauce. Keep warm until sauce is complete.

To make sauce: Heat oil in a saucepan over medium heat. Saute onion, ginger and garlic until onion is soft, about 5 minutes. Add vanilla bean, rum, wine and curry paste. Bring to a boil and reduce by half. Add cream, return to a boil and reduce by half again.

Remove sauce from heat and whisk in butter, 1 tablespoon at a time. Pass sauce through a fine strainer. Season to taste with salt and pepper.

Puddle a small amount of sauce on each plate. Place salmon fillet on sauce and pour the rest of the sauce over top. Garnish with chopped chives or parsley and lemon slices.

Note: Can be found in Asian specialty stores.

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