Lime Coconut Butter Sauce
Preheat oven: 400 degrees F (200 C)
Pat salmon dry. Place in non-reactive dish and set aside.
In bowl of food processor, mix together tandoori powder, fresh lime juice, cilantro, canola oil, garlic, shallots and ginger. Pour marinade over salmon, covering completely. Marinate in the refrigerator for 3 hours.
Remove filets from marinade and gently scrape off excess. Reserve leftover marinade.
Lightly oil a grill or grill pan. Grill salmon filets so that they are marked in a criss-cross fashion.
Brush filets with reserved marinade, and transfer to a baking sheet. Bake at 400 degress F (200 C) 4-5 minutes to desired doneness.
Bring lime juice, coconut milk and cream to a simmer. Whisk in cold butter.
Season with honey, green onions and salt.