Seared salmon with panang sauce and tomato–cauliflower "rice"

• Pat the fish dry with a paper towel; season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the fish (skin side down for the salmon) and cook until lightly browned (and the salmon skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate. Do not clean the pan.

While the fish is cooking, prepare the remaining ingredients and start the cauliflower “rice.”

• Peel and coarsely chop enough onion to measure 1 cup [2 cups].
• Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ½-inch pieces.
• Cut the cauliflower lengthwise into quarters, discarding any leaves or thick stalks. Using a food processor fitted with the grater attachment, or the coarse holes of a box grater, coarsely grate the cauliflower. Alternatively, using a knife, cut the florets and tender stems into ¼-inch pieces.

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes. Add the cauliflower “rice” and tomatoes and cook, stirring occasionally, until the cauliflower starts to soften, 3 to 5 minutes [4 to 6 min]. Remove from the heat and season to taste with salt and pepper.

In the same pan used for the fish, if dry, add 1 to 2 teaspoons oil. Warm over medium heat until hot but not smoking. Stir in the panang curry paste and cook until fragrant, 1 to 2 minutes. Stir in the coconut milk and cook until heated through, 1 to 2 minutes. Remove from heat and season to taste with salt and pepper.

Transfer the tomato–cauliflower “rice” to individual bowls and spoon over the panang sauce. Top with the fish and serve.