Broiled Salmon with Coconut Red Curry Sauce and Lime Scallion Rice

salmon fillet (for vegan version use tofu)

salt (pepper, to taste)

olive oil (for drizzling)

vegetable or coconut oil

minced ginger

finely chopped lemongrass (1 stalk)

shallot (thinly sliced)

red curry paste

lime (juiced)

fish sauce (substitute gluten free tamari for vegan gluten free version)

high quality coconut milk (I used mostly the coconut cream at the top of the can with a few splashes of milk)

scallion (thinly sliced)

sesame seeds

peanut oil

long grain rice

scallions (thinly sliced)

lime (juiced and zested)