Heat skillet on medium high and add 2 tablespoons olive oil. Season coconut flour with a little salt and pepper. Pat fish dry with paper towels and dredge on all sides in coconut flour. Place salmon skin-side down into hot pan (it should sizzle immediately), and sear about 2 minutes on each side. Salmon should only be browned on both sides, but not cooked through. While that’s browning:
*Peel and finely mince garlic and shallot.
*De-seed and finely mince chili.

When salmon has seared, remove from pan and set aside on a plate. Discard oil in the pan and return pan to stove. Turn heat to low and add ¼ cup fresh oil. Once hot, add minced garlic, shallot and chile and cook until soft and translucent, about 5 minutes. Add spices and stir. Then add tomato paste and cook another minute. Stir in ¾ cup water, bring up to a simmer and return fish to the pan. Let simmer until fish is flakey and fully cooked through, about 4 minutes. Stir in juice from ½ of lemon and season to taste with salt. Meanwhile:
*Finely slice savoy and red cabbage.
*Roughly chop cilantro.
*Peel and slice orange into half moons

Combine both cabbages, cilantro and orange slices in a bowl and toss together with juice from other ½ of lemon and a sprinkle of olive oil and salt, to taste. Serve on a plate alongside fish and top with charaime sauce.