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1
In a small dry skillet, stir the curry powder over moderate heat until fragrant, about 2 minutes.
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2
Transfer to a bowl and stir in 3/4 cup of the peanut oil.
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3
Let stand overnight.
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4
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.
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5
Whisk in the curry oil in a thin stream until emulsified, then season with salt and pepper.
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6
In a nonreactive saucepan, combine the orange juice and jalapenos with the remaining 2 tablespoons shallots and 2 tablespoons ginger.
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7
Boil over moderately high heat until reduced to 1/2 cup, about 30 minutes; let cool.
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8
Meanwhile, peel the orange with a sharp knife, removing all the bitter white pith.
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9
Cut between the membranes to release the sections.
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10
Add the orange sections, red wine vinegar and remaining 2 teaspoons rice vinegar to the orange juice reduction.
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11
Gradually whisk in the remaining 1 tablespoon peanut oil, the olive oil, sesame oil and season with salt and pepper.
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12
Preheat the oven to 350.
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13
Lightly brush a nonstick baking sheet with olive oil.
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14
Heat the 3 tablespoons oil in a large skillet.
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15
Season the salmon with salt and pepper and press 1 side of the fillets into the chopped pistachios.
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16
Add 3 fillets to the skillet, pistachio sides down, and cook over high heat until lightly golden, about 2 minutes.
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17
Carefully transfer the salmon to the baking sheet, nut sides up, and repeat with the remaining 3 fillets.
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18
Bake for 6 to 8 minutes, or until the flesh flakes but is still slightly opaque in the center.
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19
Let rest on the baking sheet for 5 minutes before serving.
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20
In a small, nonreactive saucepan, heat 1/3 cup of the curry sauce.
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21
In a large bowl, combine the spinach, carrots, leeks and red pepper and toss with the warm curry sauce.
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22
Spoon the vegetables onto 6 plates and top with the salmon.
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23
Drizzle each plate with about 1 1/2 tablespoons of the orange sauce and sprinkle with the sesame seeds.
