Heat coconut oil in a large nonstick skillet over medium-high heat. Season the salmon with Kosher salt. Add the salmon to the skillet and cook for about 4-5 minutes per side. Remove from the skillet and set aside.
Add the shallots and sauté for 5 minutes, stirring occasionally. Add garlic, ginger and red curry paste and continue to sauté until softened and fragrant. Add in Organic Angel Sweet® Tomatoes and sauté until tomatoes just begin to soften.
Add in coconut milk and bring to a simmer. Just before serving, add the salmon back in and coat with the sauce.
Serve the salmon over Basmati rice and garnish with cilantro and pickled red onion.
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