For salmon, combine soy, lime juice, sugar and fish sauce in a bowl with salmon and refrigerate until required.
For curry paste, place ground coriander, cumin and peppercorns in a mortar and pestle and grind to a powder. Transfer to the chopped attachment of a stick blender, add fish sauce along with remaining ingredients and blend until a paste forms.
For risotto, pour stock in a medium saucepan over high heat and bring to the boil, reduce heat and simmer.
Heat oil in a medium frypan over low heat, add onions and cook for 4-5 minutes or until softened. Stir in curry paste, cook for a few seconds, add ginger, garlic and rice and continue to cook for 2 minutes. Gradually add stock, until it has been absorbed into rice, about 15 minutes. When rice is al dente, stir through half the coconut cream. Remove from heat and cover.
Heat a non-stick frying pan over medium high heat and panfry the salmon for 3-4 minutes on each side. Flake salmon into a bowl.
To serve, stir herbs, lime rind and remaining coconut milk through risotto. Gently stir through salmon. Spoon risotto into a serving dish, scatter with herbs and garnish with a lime wedge and micro herbs.