4 ounces rice vermicelli or rice stick noodles
1/4 C. plus 1 T. canola oil
1 large jalapeño, seeded and minced (optional, if you can’t tolerate them)
1 garlic clove, minced
1/4 C. minced fresh ginger
1 large shallot, thinly sliced
1/2 tsp. Madras curry powder
2 T. Asian fish sauce
2 T. fresh lime juice, plus wedges, for serving
1 small red bell pepper, thinly sliced
3 T. chopped cilantro, plus leaves for garnish
1 small onion, minced
One 14-ounce can diced tomatoes, drained
1/2 tsp. crushed red pepper
2 T. light brown sugar
2 T. rice vinegar
Salt and freshly ground pepper
Four 6-ounce center-cut salmon fillets, with skin

Add the vermicelli to a saucepan of boiling water. Let stand off the heat for 10 minutes, until softened. Meanwhile, in a small skillet, heat 2 T. of the oil. Add the jalapeño, garlic and 2 T. of the ginger and cook over moderately low heat until fragrant, about 4 minutes. Add the shallot and cook, stirring, until softened, 5 minutes. Stir in the curry powder and remove from the heat. Add the fish sauce and lime juice, scraping up any bits stuck to the pan. Drain the vermicelli and shake dry. Cut into 4-inch lengths (more or less) and transfer to a medium bowl. Add the curry sauce, red bell pepper and chopped cilantro and toss well. In a small saucepan, heat 2 T. of the oil. Add the remaining 2 T. of ginger and the onion and cook over moderate heat until softened, about 4 minutes. Add the tomatoes, crushed red pepper, sugar and vinegar and cook over moderate heat, mashing and stirring occasionally, until thick and jamlike, about 10 minutes. Season the jam with salt and pepper. In a skillet, heat the remaining 1 T. of oil over high heat until the skillet is hot. Season the salmon with salt and pepper; add to the skillet, skin side up. Cook over medium-high heat for about 3-4 minutes. Turn the fish over, skin side down, and continue to cook for another 3-5 minutes, checking with the tip of a knife inserted into the fish, to check that it’s not overcooked. You should only cook the fish until it’s slightly translucent in the center. Once it is (and the thickness of your fish will determine that), remove it from the heat. Note: If you’re more comfortable broiling your fish, feel free to do so. Spoon the vermicelli onto plates, top with the salmon and tomato jam. Garnish with cilantro and serve with lime wedges.