{"id":24875,"date":"2012-05-22T20:26:17","date_gmt":"2012-05-23T00:26:17","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=24875"},"modified":"2012-05-22T20:26:17","modified_gmt":"2012-05-23T00:26:17","slug":"salmon-with-curried-mango%e3%82%ab%e3%83%ac%e3%83%bc%e5%91%b3%e3%83%9e%e3%83%b3%e3%82%b4%e3%83%bc%e6%b7%bb%e3%81%88%e3%82%b5%e3%83%bc%e3%83%a2%e3%83%b3","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=24875&lang=en","title":{"rendered":"Salmon with Curried Mango
\u30ab\u30ec\u30fc\u5473\u30de\u30f3\u30b4\u30fc\u6dfb\u3048\u30b5\u30fc\u30e2\u30f3"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Salmon with Curried Mango<\/strong>
\nLunch May 11 2012<\/em><\/p>\n

A poached salmon was served with curried mango and spicy curry sauce. The curried mango was made with diced fresh mango, white vinegar, canola oil, honey, agave syrup, sugar, curry powder, cumin, salt, pepper, green onion, and cilantro. The spicy curry sauce was made with mayo, curry powder, Louisiana hot sauce, and sugar.\u3000Terry and I love salmon, and we cook it in different ways. Poached salmon has been our recent favorite.<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"\"<\/a><\/p>\n

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\n\"\"<\/a><\/p>\n

studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Salmon with Curried Mango Lunch May 11 2012 A poached salmon was served with curried mango and spicy curry sauce. The curried mango was made with diced fresh mango, white vinegar, canola oil, honey, agave syrup, sugar, curry powder, cumin, salt, pepper, green onion, and cilantro. The spicy curry sauce was made with mayo, curry […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-24875","post","type-post","status-publish","format-standard","hentry","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24875","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=24875"}],"version-history":[{"count":15,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24875\/revisions"}],"predecessor-version":[{"id":25018,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24875\/revisions\/25018"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24875"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24875"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24875"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}