Place Curry Dijon Mustard and Cayenne Olive Oil in a bowl, and whisk together. Heat the Blood Orange Olive Oil in a skillet over medium heat. Sauté garlic until soft. Add in mustard mixture and stir in water. Place salmon in the skillet. Reduce heat to low, and cook until most of the liquid has evaporated and fish is easily flaked with a fork.
*Tested in East Indian Cooking Class