This is another one of those lovely dishes, originally found in a magazine or newspaper, and adapted over the years to fit various cooks' tastes and needs. In spite of the slightly fussy fish poaching step, it's a remarkably simple dish that bursts with flavor. Sweet, spicy, salty, and funky, it has all the flavors you expect from Thai cuisine, but with salmon being the unexpected star. The flavorful sauce pairs marvelously with a fruity, citrusy Sauvignon Blanc.

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