Cut salmon into 1/2-inch cubes. Cook rice according to package instructions.
In large skillet, heat coconut oil over medium-high heat. Add garlic, onion and pumpkin or squash; saute 5 minutes, or until onions are translucent. Mix in lemongrass and curry paste. Cook 2-3 minutes, or until fragrant.
Add coconut milk, fish sauce and tomatoes; mix thoroughly. Add shrimp and salmon; cook until done.
Serve with rice and lime quarters. Sprinkle with cilantro.
Notes
Recipe courtesy of MOWI on behalf of the Aquaculture Stewardship Council