* Salsa *

Mix all the chopped ingredients in a bowl together, except the olive oil. Add some salt and pepper to taste. Sprinkle in some olive oil and mix some more. Cover and refrigerate.

* Crust *

Preheat the oven to 400.

Grind the macadamia nuts to a powder in a food processor. If you're using unsalted macadamia nuts, salt them now. Add pepper if you like too. I prefer the roasted macadamia nuts more. Raw ones work too, but you may want to give them a quick roast if you can. Now is also a good time to add some herbs to the crust if you like; dill or italian seasoning work great. No more than a tablespoon worth.

Put the coconut flour in one bowl, beat egg in another, and the crust in a third.

Cover the salmon in the flour, then the egg, and finally in the crust. Pat on more of the crust. You can skip the flour and the egg if you want, but it will help the crust stick on better.

Melt the coconut oil in an oven safe dish. Put the salmon, serving side down, into the dish. The salmon takes about 25 minutes to cook. Start cooking it serving side down (so if there's skin, skin side up) for 10-15 minutes. Flip the salmon carefully, and cook it another 10-15 minutes. When the salmon's ready, if the top crust hasn't browned enough, broil it a few minutes.

Let the salmon sit a few minutes for the juices to settle. Serve the salsa on top. Probably best to let the salsa warm up a little so it's not too cold on the salmon.