Begin by removing any pin bones and skin from the salmon. Once cleaned, cut it into bite-sized cubes and season generously with salt and white pepper.

Heat a splash of coconut oil in a nonstick skillet over medium-high heat. Once the oil shimmers, carefully add the salmon cubes, allowing them to sear without moving them for about 3–4 minutes until golden brown. Gently flip to sear the other side for an additional 2–3 minutes before removing them from the pan and setting aside.

In the same skillet, add a touch more coconut oil if needed, and toss in sliced onions and bell peppers. Sauté for 4–5 minutes until the vegetables soften and become fragrant. Then, stir in minced garlic and freshly grated ginger, cooking for another minute until the fabulous aroma fills your kitchen.

Pour in a can of rich coconut milk, scraping up any flavorful browned bits stuck to the pan. Add the Thai red curry paste and stir well to combine. Bring the mixture to a gentle simmer over medium heat and let it bubble away for about 8–10 minutes, allowing the sauce to thicken.

Reduce the heat, then carefully return the seared salmon to the skillet, ensuring it's submerged in that luscious sauce. Allow the salmon to heat through for about 2–3 minutes.

Remove the skillet from heat, and squeeze fresh lime juice over the top. Give it one gentle stir before plating it over a bed of jasmine rice.