1Pat salmon fillets dry and season generously with salt and pepper. Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Sear salmon skin-side down (if applicable) for 3-4 minutes until crispy, then flip and cook for another 2 minutes. Remove salmon and set aside.

2In the same skillet, reduce heat to medium. Add remaining 1 tbsp olive oil, then sauté grated ginger, minced garlic, and red curry paste for 1 minute until fragrant.

3Pour in coconut milk, fish sauce, lime juice, and brown sugar. Bring to a gentle simmer, then add the sliced red bell pepper. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and bell pepper is tender-crisp.

4While the curry simmers, prepare the mango salsa: In a medium bowl, combine diced mango, finely diced red onion, chopped cilantro, and minced jalapeño. Toss gently and set aside.

5Gently return the seared salmon fillets to the curry sauce, nestling them in. Add the fresh spinach, cover, and cook for another 3-5 minutes, or until the salmon is cooked through and the spinach has wilted.

6Serve the Coconut Curry Salmon immediately over steamed jasmine rice, garnished generously with the fresh mango salsa.