Roasted Salmon With Tomato Jam

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4 ounces rice vermicelli

1/4 cup plus 1 tablespoon canola oil

1 large jalapeƱo, seeded and minced

1 garlic clove, minced

1/4 cup minced fresh ginger

1 large shallot, thinly sliced

1/2 teaspoon Madras curry powder

2 tablespoons Asian fish sauce

2 tablespoons fresh lime juice, plus wedges, for serving

1 small red bell pepper, thinly sliced

3 tablespoons chopped cilantro, plus leaves for garnish

1 small onion, minced

One 14-ounce can diced tomatoes, drained

1/2 teaspoon crushed red pepper

2 tablespoons light brown sugar

2 tablespoons rice vinegar

Salt and freshly ground pepper

Four 6-ounce center-cut salmon fillets, with skin

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