Heat a saucepan over medium-high heat and add rice, coconut milk, water and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for 15-18 minutes, until liquid is absorbed. Fluff with a fork, then stir in coconut oil. Stir in the cilantro and serve. (My favorite jasmine rice is the brown jasmine rice from Trader Joe’s – all brands may have different cook times. Adjust the liquid and cook time according to your directions.)

Preheat the broiler in your oven.

Whisk together the salt, pepper, paprika and garlic powder. Rub it all over the salmon and place it on a baking sheet.

Broil the salmon for 6 to 8 minutes, or until just opaque and flakey with a fork.

To make the sauce (while the salmon is cooking, or ahead of time!), heat a small saucepan over medium heat. Add the coconut oil and once it’s hot, add the garlic, stirring for 30 seconds. Stir in the curry paste for another minute or so, until it slightly deepens in color. Add in the sugar, peanut butter coconut milk and sesame oil and whisk to combine. Bring the mixture. Taste and season with salt and pepper if necessary.

Serve the sauce over top of the salmon. Serve with the rice and sprinkle peanuts, coconut and cilantro over top.