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1
Preheat the oven to 375.
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2
Add the vermicelli to a saucepan of boiling water.
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3
Let stand off the heat for 10 minutes, until softened.
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4
Meanwhile, in a small skillet, heat 2 tablespoons of the oil.
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5
Add the jalapeno, garlic and 2 tablespoons of the ginger and cook over moderately low heat until fragrant, about 4 minutes.
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6
Add the shallot and cook, stirring, until softened, 5 minutes.
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7
Stir in the curry powder and remove from the heat.
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8
Add the fish sauce and lime juice, scraping up any bits stuck to the pan.
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9
Drain the vermicelli and shake dry.
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10
Cut into 4-inch lengths and transfer to a medium bowl.
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11
Add the curry sauce, red bell pepper and chopped cilantro and toss well.
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12
In a small saucepan, heat 2 tablespoons of the oil.
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13
Add the remaining 2 tablespoons of ginger and the onion and cook over moderate heat until softened, about 4 minutes.
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14
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.
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15
Season the jam with salt and pepper.
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16
In an ovenproof skillet, heat the remaining 1 tablespoon of oil.
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17
Season the salmon with salt and pepper; add to the skillet, skin side down.
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18
Cook over high heat for 3 minutes.
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19
Transfer the skillet to the oven and roast until nearly cooked through, 10 minutes.
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20
Spoon the vermicelli onto plates, top with the salmon and tomato jam.
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21
Garnish with cilantro and serve with lime wedges.
