Pat the salmon dry with paper towel to remove excess moisture. Add a little salt and pepper. Heat a pan or skillet on medium to high heat and lay the salmon flat side down. Cover with a lid and cook for 3 to 4 minutes. Turn salmon and cook other side for 2 minutes with the lid on.. Heat the oil in a large frying pan over medium heat. Add the ginger lemongrass paste and stir for 3-4 minutes till fragrant. Add the coconut milk, fish sauce, palm sugar (if using), salt and gently simmer for 2 minutes. Add the salmon fillets and simmer for another 4-5 minutes till salmon is cooked through (pink in the centre).
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Cook together for 1 minute, stirring constantly. Sprinkle over the gram flour, add the blended tomatoes and cold water and bring to a simmer. Stir in the salmon and simmer gently for 3-4 minutes.. Heat canola oil until very hot, then add the salmon and cook undisturbed for 4 minutes. Flip, then cook an additional 3-4 minutes more. Remove from the pan and set aside. Sauté the veggies. Add onion and bell peppers to the pan, then simmer for a few minutes over medium heat.