{"id":4850,"date":"2009-06-16T20:25:22","date_gmt":"2009-06-17T00:25:22","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=4850"},"modified":"2009-06-16T22:53:59","modified_gmt":"2009-06-17T02:53:59","slug":"salmon-and-cagbbage-with-curry-sauce%e7%99%bd%e3%83%af%e3%82%a4%e3%83%b3%e9%a2%a8%e5%91%b3%e3%82%b5%e3%83%bc%e3%83%a2%e3%83%b3%e3%81%a8%e3%82%ad%e3%83%a3%e3%83%99%e3%83%84%e3%80%81%e3%82%ab%e3%83%ac","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=4850&lang=en","title":{"rendered":"Salmon and Cabbage with Curry Sauce
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Salmon and Cabbage with Curry Sauce<\/strong>
\nDinner June 8, 2009<\/em><\/p>\n

Cook salmon and cabbage together in a pan. Add a generous amount of white wine and let salmon and cabbage absorb the flavor. Serve them with curry sauce.<\/p>\n

curry sauce: mayonnaise, curry paste, curry powder, sugar, lemon juice, salt, pepper<\/p>\n

Please help us promote our blog by clicking on the following buttons. That helps our ranking on the sites (but does not provide us any financial gain). Thank you.<\/p>\n

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Salmon and Cabbage with Curry Sauce Dinner June 8, 2009 Cook salmon and cabbage together in a pan. Add a generous amount of white wine and let salmon and cabbage absorb the flavor. Serve them with curry sauce. curry sauce: mayonnaise, curry paste, curry powder, sugar, lemon juice, salt, pepper Please help us promote our […]<\/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-4850","post","type-post","status-publish","format-standard","hentry","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/4850","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=4850"}],"version-history":[{"count":36,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/4850\/revisions"}],"predecessor-version":[{"id":4993,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/4850\/revisions\/4993"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4850"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4850"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4850"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}