Using a pestle and mortar, crush together the garlic and a large pinch of sea salt. Add the ginger and continue to crush to a paste. Add the curry powder, cumin and lime zest. Stir in 100 ml of the olive oil, the lime juice and half the chopped coriander. Mix well. Pour the marinade over the salmon.
Heat the remaining olive oil in a shallow pan over a moderate heat. Cook the fish about 1 minute per side turning carefully.
Arrange the salad leaves and shoots around the plate. Drain the fish and serve sprinkled with the remaining corianderUse the left over marinade to pour over the salad.
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