In a large sauté pan over high heat on your Blackstone, add a drizzle of olive oil, onions, mushrooms, and a pinch of salt and pepper. Cook for 5 minutes, stirring often.
Add the ginger and garlic paste, curry powder, turmeric, red curry paste, and diced tomato. Cook for another 5 minutes, stirring often.
Add the lime juice, coconut milk, cilantro, and broccoli. Stir to evenly incorporate. Cook for another 5 minutes.
Season the salmon fillets with salt, pepper, and a bit of curry powder. Add a drizzle of olive oil to your griddle and cook the salmon for 3 minutes per side.
On the cooler side of your griddle, add the cooked rice with a bit of water to steam and heat up.
To plate, add some of the rice to your plate and then place the salmon on top. Using a spoon, add enough sauce to cover the salmon and lightly coat the rice.
