• 1 tablespoon olive oil
• 1/4 cup unsweetened coconut flakes
• 1 tablespoon minced garlic
• Kosher salt

• 1 teaspoon sesame oil
• 2 tablespoon olive oil , plus additional for grill
• 1/4 cup soy sauce
• 1 tablespoon honey
• 1 clove garlic , minced
• 2 teaspoons minced ginger
• 1 tablespoon rice vinegar
• 1 cup chopped fresh scallions , green part only
• 4 (5- to 6-ounce) skinless salmon fillets

To prepare crispy garlic coconut: In a small sauté pan over medium heat, place olive oil and coconut. Cook, stirring carefully, until coconut is golden, 2 to 4 minutes. Add garlic and continue cooking 30 seconds to 1 minute. Remove from heat and season mixture to taste with salt; set aside.

To prepare salmon: In a medium bowl, combine sesame oil, olive oil, soy sauce, honey, garlic, ginger, vinegar and half of chopped scallions. Place salmon fillets in a shallow baking dish and pour half the soy sauce mixture over them. Refrigerate 30 minutes, turning once.

Meanwhile, in a small saucepan, heat remaining half of soy sauce mixture and reduce to a syrupy glaze, 2 to 3 minutes; remove from heat and set aside.

Heat grill to medium-high. Remove salmon from marinade and pat dry. Brush salmon with additional olive oil and grill 3 minutes; turn and brush with reserved glaze. Continue grilling until just opaque, 3 to 5 minutes. Transfer salmon to a platter and brush with any additional glaze. Garnish with remaining scallions and serve with creamy coconut risotto.