Heat 1 tbsp of olive oil in a large skillet at medium heat. Add kale, ginger, jalapeno, and garlic. Sauté until the garlic and ginger start to bubble in the oil and the kale has wilted. Remove from heat.
In a separate skillet, warm a tablespoon of olive oil over medium-high heat. Season the salmon with salt and pepper, then place it in the pan skin-side down. Cook for 5 minutes, flip it over, and cook for another 5 minutes until the salmon is golden brown. While the salmon is cooking, heat the Tikka Masala sauce in a pan for 5 minutes. Once it begins to boil, reduce the heat and let it simmer for an extra 5 minutes.
Cook rice according to package. Serve the dish with the jasmine rice on the bottom, then cover in sauce, then the kale, then nestle the salmon on top. Garnish with a squeeze of lime, chopped cilantro and chili slices for extra spice!
