We recently went to a restaurant in a different city, and I had Salmon Curry. This is my rendition of the exquisite dinner I had that night.
It is always fun trying out new places to eat and getting creative at home trying to recreate delicious food. 
Yield 2 servings
1 lb. salmon sliced into 2 pieces
1 Tbsp olive oil
1 - 13.5 oz. can coconut milk
2 cloves garlic. minced and mashed
½ tsp coriander 
1 Tbsp curry powder
1 tsp red curry paste
Pinch of red pepper flakes
1½ Tbsp maple syrup
4 shitake mushrooms, sliced
1 baby boy choy, sliced
2 cups chicken broth
½ lime, juiced
Salt and pepper
1 cup white rice
Cook the rice per package directions.
In a large non-stick sauté pan, 3 Tbsps olive oil to the pan on medium-high heat. Once the oil is hot, carefully add the salmon filets skin side up and cover until the flesh is a golden caramel color. Remove the lid, turn the temperature down to medium-low, turn the fish over to skin side down, and replace the lid. Sauté until the fish is cooked through to your liking. Remove it from the heat and remove the lid. Remember, once you remove it from the heat, it will continue cooking for a few more minutes. 
While sautéing the salmon, make the curry by adding the coconut milk, garlic, coriander, curry powder, curry paste, red pepper flakes, syrup, mushrooms, bok choy, and broth to a skillet on medium heat. Simmer the curry until it begins to thicken up. Approximately 10 minutes. Add the lime juice and season with salt and pepper taste. 
In two bowls, ladle in the curry, top with the salmon, and drizzle additional curry over the salmon. Serve the warm rice on the side. 
Just Salt It, and enjoy!