1Prepare Mango Salsa: In a medium bowl, combine diced mango, finely diced red onion, minced jalapeño (if using), and half of the chopped cilantro. Squeeze in 1 tbsp lime juice, season with a pinch of salt, and gently toss to combine. Set aside.

2Sear Salmon: Pat salmon fillets dry. Season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place salmon, skin-side down (if applicable), and sear for 3-4 minutes until skin is crispy. Flip and sear for another 1-2 minutes, then remove salmon and set aside.

3Build Curry Base: In the same skillet, add thinly sliced red bell pepper and red onion (for curry). Sauté for 3-4 minutes until softened. Add minced garlic and grated ginger, cooking for another minute until fragrant.

4Simmer Curry: Stir in the red curry paste and cook for 1 minute, letting it toast slightly. Pour in the full-fat coconut milk, fish sauce, brown sugar, and the remaining lime juice. Bring the sauce to a gentle simmer.

5Finish Dish: Carefully return the seared salmon fillets to the skillet, nesting them into the simmering curry sauce. Cook for 5-7 minutes, spooning sauce over the salmon occasionally, until the salmon is cooked through and flakes easily.

6Serve: Garnish with the remaining fresh cilantro. Serve the Curry Salmon immediately over hot jasmine rice, accompanied by the fresh Mango Salsa on the side.