Over medium heat add vegetable oil to a pot. Add shallots and cook for 1-2 minutes. Add lemongrass, ginger, and red curry paste, mixing to combine. Continue to cook 3-4 minutes, then add coconut milk, fish sauce and lime juice. Reduce heat to low and continue to cook, stirring occasionally until sauce reaches desired consistency.

Preheat broiler. Wash salmon fillet and dry with paper towels. Line baking sheet with aluminum foil, spray with cooking spray and place salmon on top. Season with salt and pepper and drizzle olive oil on top, rubbing the mixture into the salmon. Broil 10-15 minutes or until salmon is cooked through (depends on the thickness of your fillet).

Spoon sauce over fish and sprinkle with scallions and sesame seeds.

Directions:

Heat peanut oil over medium heat. Add rice and cook for 2-3 minutes, stirring frequently, making sure not to burn it. Add 2 cups water, lime juice and zest.

Turn heat to high, bring to a boil, cover and reduce heat to low. Cook 15 minutes or until rice is cooked through. Remove from heat, add scallions, and mix to combine.