Melt ghee in a medium-sized saucepan over medium heat. Once melted, add carrots. Saute carrots until browned, then add shallots and garlic and saute until fragrant.

Add coconut milk, turmeric, curry powder, coriander, cumin, cinnamon, cardamom, lime juice, and sea salt to the pan. Stir together until fully combined and set heat to medium-low. Let simmer for 15 minutes while salmon cooks.

In a large skillet, heat ghee or olive oil over medium heat.

Pat salmon fillets dry with a paper towel. Season with salt and pepper on both sides.

Place salmon skin-side down into the skillet. Cook for 4-6 minutes over high heat, or until skin is browned/crispy, and then flip. Cook 3-5 minutes on the second side until top of salmon is also browned. Remove from heat. Note: this will result in a medium/well salmon filet. If you prefer your salmon less-cooked, adjust the cooking time accordingly.

Using an immersion blender, blend the curry sauce until smooth. If using a regular blender, allow sauce to cool 5-10 minutes before blending.

Divide the ingredients into 4 servings. Add rice and broccoli to each bowl, top with a salmon fillet, pour on the curry sauce, and garnish with cilantro and jalapeno. Serve!