1/2 C shredded unsweetened coconut
1/4 C panko
salt and pepper
6 skinless salmon fillets (6-oz each), bones removed
2 Tb fresh lime juice
2 Tb peanut oil
coconut chile sauce
Position rack in middle of oven and preheat to 375.
Combine coconut, panko, salt, pepper in small bowl. Toss well and then spread the mixture on a plate.
Brush salmon top and sides with lime juice and season w/salt and pepper.
Dip top of each fillet in coconut-panko mix, ensuring the surface is coated. Pat mixture onto the fish if needed.
Put large heavy skillet over medium heat. When hot add the oil. Arrange half the salmon, coconut side down, and cook for 3 minutes to sear the fish and brown the topping. Carefully flip the fish and cook on the other side for 3 minutes. Transfer to baking sheet and repeat with remaining fillets.
Put baking sheet in the oven and bake until firm to the touch and inside is opaque, 2 - 4 minutes depending on the fish. (Or 130 degrees in the thickest part of fillet.)
Place each fillet on a warmed plate and drizzle with coconut chile sauce.