Coconut Lime Salmon

0 Pat the salmon dry and season each fillet with salt and pepper. 
1 Heat a large skillet over medium heat for 1 minute. Once hot, add in the oil. 
2 Place the salmon into the skillet and sear on both sides for about 1 1/2 minutes on medium/high to brown each side. The salmon doesn't need to cook fully, it will continue to cook in the sauce. 
3 Remove the salmon from the pan and place onto a plate or cutting board to rest. 
4 Lower the heat to medium and add in the chopped shallot to the pan. Saute for about 1 minute until soft.
5 Add the garlic and ginger and stir together for about 30 seconds until fragrant. Pour in the coconut milk, lime juice, salt and cumin and mix well. 
6 Whisk the tapioca flour in a small bowl with a tbsp of water to create a slurry. Add the slurry into the pan and whisk together. Let the sauce cook for about 3 minutes on medium heat to thicken. Taste and adjust salt to your liking.
7 Place the salmon fillets back into the sauce and let it cook over a medium/low flame for about 10 minutes, or until the salmon is fully cooked through. 
8 Garnish with zested lime and fresh cilantro before serving