Preheat the oven to 375. I find it helps heat the oven up faster for broiling if it is pre-set.
Note - if you are cooking rice that is not a “minute” option, start that process first according to instructions on the package before you get started with everything else. If you are doing a “minute” option, wait to cook the rice until later.
Prepare the vegetables. Chop the onion, pepper, zucchini, broccoli and set aside. If you have frozen vegetables, set them aside too.
Prepare the sauce. Add all contents to the mason jar and shake well! I am talking VERY WELL. You want to make sure all the chunks get out. Start with the coconut milk, then peanut butter, honey, coconut aminos (or fish sauce), spices (cayenne pepper, ginger, salt) and fresh lime juice. Once shaken up, set aside.
Lay salmon filet on a greased cookie sheet. Sprinkle with avocado oil and sea salt. Set aside.
Heat up avocado oil in a wok or large skillet on medium-high. Let me heat for 1-2 minutes. Add in minced garlic and mix. Let cook for 30 seconds - 1 minute. Add in onions. Mix and let onions cook for 3-5 minutes. Add in remaining vegetables (raw and frozen) and toss evenly.
Pour all the sauce into the wok with the vegetables and mix. Cover and let cook for 5-7 minutes.
If you are adding a “minute” rice option. Cook that now. I used a 2 serving “3 minute Jasmine Rice” from Trader Joes.
Set the oven to broil. Once the curry and vegetables are cooking, place the salmon in the oven to broil. Broil for 5 minutes! That is all it needs if it is the thin Wild Alaska salmon. If you're using a large thicker filet, you may need to double the time or bake it for 5 minutes before broiling.
Everything should be ready right around the same time. Add rice to bowls, pour curry vegetables on top and then top with salmon. Serve with a lime wedge. Enjoy!