In a large sauté pan on medium, heat 2 tablespoons oil until shimmering. Season coconut flour with a little salt and pepper. Pat fish dry with paper towels and dredge on all sides in coconut flour. Sear salmon skin-side down until skin is crisp, 2 to 4 minutes. Flip and cook another 2 minutes. Salmon should be not be cooked through. While that’s browning:
*Peel and mince shallot and garlic.
*Seed Serrano chile and mince.

Remove salmon from pan and set aside. Discard oil and return pan to stove on low heat with ¼ cup fresh oil. Once hot, add minced garlic, shallot and chile and cook until soft and translucent, 5 to 7 minutes. Add spice mix and tomato paste and cook until fragrant, about 1 minute. Stir in ¾ cup water, turn heat up to a simmer and return fish to pan. Let simmer until fish is opaque and flakes easily, 4 to 6 minutes. Meanwhile:
*Finely slice savoy and red cabbage.
*Rinse and dry cilantro and roughly chop.
*Rinse radish and thinly slice.

Combine both cabbages, radishes, cilantro and sesame seeds in a bowl and toss together with juice from other ½ of lemon and a drizzle of olive oil. Season with salt to taste.

Remove pan from heat and stir in juice from the other ½ of lemon. Season to taste with salt. Serve fish on two plates and top with chraimeh sauce. Serve cabbage on the side.

On peeling and mincing garlic without a fuss.
On how to slice and dice that onion (or shallot).
How to deseed chile peppers.