The only rice I had was some glutinous rice, so I made that with coconut milk, shredded unsweetened coconut, and ginger. The rice actually went really well with the salmon. It was slightly sweet, but not excessively so, and matched well with the richness of the salmon.
For my curried cauliflower, I saute the cauliflower in a little butter, then add curry powder, a little hot curry paste, and salt. It's important to not overcook the cauliflower. It should be al dente, but not mushy.
Sweet Soy Glaze1/3 cup sweet soy sauce
2 Tbsp. soy sauce
2 tsp. fish sauce
1 tsp. dried lemon grass
Whisk together all ingredients. Let stand for 30 minutes before using.
Coconut Glutinous Rice1 cup glutinous rice
1 cup coconut milk
1 cup water
1/2 cup shredded unsweetened coconut
1/2 tsp. ground ginger
1/2 tsp. kosher salt
Place all ingredients into a rice cooker. Cook according to machine's instructions.
Curried Cauliflower1/2 head of cauliflower, separated into small florets
2 Tbsp. butter
1 Tbsp. curry powder
1 tsp. hot curry paste
1 tsp. kosher salt
In a heavy skillet, melt butter over medium heat. Add cauliflower, saute until mostly done. Add curries and salt, toss to coat cauliflower evenly.