For the Curry:
2 Melt ghee in a medium-sized saucepan over medium heat. Once melted, add carrots. Saute carrots until browned, then add shallots and garlic and saute until fragrant.
3 Add coconut milk, turmeric, curry powder, coriander, cumin, cinnamon, cardamom, lime juice, and sea salt to the pan. Stir together until fully combined and set heat to medium-low. Let simmer for 15 minutes while salmon cooks.
For the Salmon:
6 In a large skillet, heat ghee or olive oil over medium heat.
7 Pat salmon fillets dry with a paper towel. Season with salt and pepper on both sides.
8 Place salmon skin-side down into the skillet. Cook for 4-6 minutes over high heat, or until skin is browned/crispy, and then flip. Cook 3-5 minutes on the second side until top of salmon is also browned. Remove from heat. Note: this will result in a medium/well salmon filet. If you prefer your salmon less-cooked, adjust the cooking time accordingly.
To Assemble the Salmon Bowls:
11 Using an immersion blender, blend the curry sauce until smooth. If using a regular blender, allow sauce to cool 5-10 minutes before blending.
12 Divide the ingredients into 4 servings. Add rice and broccoli to each bowl, top with a salmon fillet, pour on the curry sauce, and garnish with cilantro and jalapeno. Serve!
