Thai Salmon Steaks in Panang Curry Sauce
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2      8 Ounce Salmon Steaks
2 ts   Thai Panang Curry Base (don't know if this is paleo?)
1/2 c  Chicken Broth
4 ts   White Wine
1/2 c  Coconut Milk

In a saucepan dissolve the curry base in the chicken stock. Bring to a
boil. Add the white wine and simmer for several minutes. Stir in coconut
milk; return to a boil. Simmer for several minutes. Sauce will thicken
slightly. Serve sauce over broiled salmon steaks.