In a shallow non-stick frying pan heat up 1 tabelspoon of peanut oil (or any other kind for frying you have at home). Add the spring onions and stir over medium to high heat for 1-2 minutes.

Add the garlic, ginger, lemon zest and the curry paste. Stir for another minute.

Next add the rice and the salt and stir everything until the rice is coated with the sauce and turns slightly translucent.

Add 1 cup of coconut milk, 1 cup of water and the lime juice to the pan and stir for the last time until everything is properly mixed. Turn down the heat to low and let the rice simmer for about 8-10 minutes. Don't stir the rice anymore, that way it'll nice and stay fluffy.

After 8-10 minutes most of the liquid should be absorbed by the rice. Now lightly salt the salmon and place it on top of the rice. Put a lid on the pan and leave it be for another 6-8 min, depending on the thickness of your salmon filet. It should be just done and still juicy in the middle.