Preheat the oven to 400°F and put the caraway seeds on a baking sheet
Toast the caraway seeds in the oven for 3 minutes
Cut the tops off the jalapenos and place them in the food processor with the cilantro, parsley, garlic, caraway seeds, cumin, salt, cardamom, lemon juice and olive oil
Blend on low until well combined but still a little chunky. About 20 seconds
Pour the schug into a medium sized sauce pot and add the coconut milk and brown sugar. Heat until it comes to a simmer then turn off immediately
Searing the salmon
Heat your cast iron skillet over high heat for 3-4 minutes. Add the olive oil and let sit for 15 seconds
Season the salmon and place the seasoned side down into the pan, do not move it. Season the side that is facing up
After 3 minutes flip the salmon over. Sear for an additional 3 minutes then add the creamy schug into the pan and serve immediately. Enjoy!
Notes
If you'd like to sear lemon slices and add them to the salmon they make a nice addition.