Unrefined coconut oil adds a nice touch of coconut flavor to the salmon, but if you don’t have it in your pantry you can use canola or another neutral oil instead. If you do use it you may notice that the marinade clumps a bit in the fridge, but don’t be concerned--it’s just the oil solidifying and it’s totally fine. Thai red curry paste can be found in the Asian section of most supermarkets, but any type of wet curry paste will work pretty well, adding tons of flavor with barely any effort. Sweet sugar snap peas are a delicious accompaniment, but you can substitute other quick-cooking green vegetables like asparagus, green beans or broccoli florets.