Combine the basmati rice, 1 ½ cups water, and a good pinch of salt in a 2 qt saucepan. Bring to a boil. Reduce the heat to a simmer, cover with a lid, and cook for 15 minutes. Turn off the heat and let the rice stand (covered) for 10 minutes.

Meanwhile, preheat the oven to 450°F.

Heat another 2qt saucepan over medium heat. Add 1 tablespoon of the ghee and let it melt. Add the shallots and chile peppers. Season with a pinch of salt. Cook for about 2 minutes, stirring often. Add the garlic. Cook for another minute.

Stir in 1 teaspoon of the smoked paprika, ½ teaspoon of the coriander, ½ teaspoon of the cumin, and all of the cardamom. Add the tomato paste. Stir well and let cook for a few seconds. Whisk in the coconut milk and a pinch of salt. Bring to a simmer. Reduce the heat to medium-low and simmer for about 10 minutes, or until thickened.

Meanwhile, combine the salmon, olive oil, honey, juice of ½ a lime, remaining 1 teaspoon of smoked paprika, ½ teaspoon of coriander, and ½ teaspoon of cumin, and a pinch of salt in a bowl. Toss to combine.

Arrange the salmon on a parchment-lined baking sheet. Roast on the top rack for 6 minutes. Turn the oven to high broil and broil for 1-2 minutes, or until slightly charred and cooked though.

When the rice is done cooking, fluff it with a fork and then stir in the remaining 1 tablespoon of ghee and the juice of ½ a lime. When the sauce is done simmering, stir in the juice of 1 lime.

Plate the rice with the salmon on top. Spoon the sauce over everything. Garnish with cilantro and freshly cracked black pepper.