For the Edamame:

•   Kosher salt 
•   ½ cup frozen edamame

For the rice: 

•   1 cup uncooked jasmine rice 
•   1 ½ cup water
•   1 tablespoon butter 

For the broth: 

•   1 tablespoon olive oil
•   ¼ cup shallots
•   1 large sliced garlic clove
•   ¼ cup sliced scallions
•   2 tablespoons finely chopped lemongrass (To unlock the full flavor of the lemongrass, bash the stalk with the flat side of your knife before chopping)
•   1 teaspoon salt, divided
•   1 tablespoon Thai red curry paste
•   2 cups chicken broth
•   1 can coconut milk, blended
•   1/8 to ¼ teaspoon cayenne
•   2 tablespoons coconut aminos
•   2 tablespoons lime juice 
•   2 teaspoons coconut sugar, optional 

For the salmon: 

•   4 6-8 ounce skin-on salmon fillets
•   Kosher salt and pepper
•   Olive oil 

For serving:

•   Finely chopped chives
•   Finely chopped cilantro
•   1 tablespoon ground sumac, optional
•   Lime or lemon wedges, optional