Planked and crusted wild Alaskan salmon with coconut milk, curry and cilantro..
Soak a cedar plank in clean water for at least 2 hours.
Combine 2 tablespoons virgin coconut oil, 1 teaspoon good curry powder and 1 teaspoon half-sharp paprika in a small bowl. Coat the fish with this mixture, sprinkle with bread crumbs and set aside.
Pulse together 2 tablespoons fresh cilantro, 1 small green chili (optional) and 1 teaspoon fresh lime juice in a food processor. Add to 1/2 cup coconut milk and simmer, stirring frequently until thickened, about 15 minutes. Adjust seasoning with sea salt and cracked pepper.
Place salmon fillets on soaked plank and cook in a 500 degree oven until golden brown, about 10 minutes.
Serve with a wedge of fresh lime.