Step 1

In a blender put the diced mango, lemon juice and 1/2 can of coconut milk in a blender. Puree until smooth.

Step 2

Pour it in a saucepan and bring to a gently boil. Remove from heat.

Step 3

On a small baking sheet with parchment paper put the shredded coconut and place in the oven under broil for 2 minutes or until golden brown. Keep an close eye on it since it can burn quickly.

Step 4

Preheat grill or a large pan on medium-high.

Step 5

Season the salmon with salt and pepper on both sides, brush with some extra virgin olive oil.

Step 6

Place the fillets on the grill/pan with the skin side down. Cook on medium heat for 5-6 minutes per side depending on the thickness of the salmon fillets.

Step 7

Remove from grill and put spoonfuls of the mango and coconut sauce. Sprinkle with toasted coconut.