Heat the vegetable oil for the salad in a skillet over medium-high heat. Add the ginger and garlic and cook 30 seconds. Add curry and cook 1 minute more. Cool mixture to room temperature and then place in a salad bowl. Add all remaining salad ingredients and toss to combine. Store salad in the fridge until the salmon is ready.
Brush the salmon with oil; season with salt and pepper. Cook on a lightly oiled or non-stick grill over medium-high heat 3-4 minutes per side, or until just cooked through. Divide and mound the salad in the centre of 4 dinner plates. Top with salmon, garnish with cilantro sprigs and
lime wedges and serve.