Roast the grated coconut in a pan without fat. Add 1 tablespoon of oil and rice, sauté briefly. Deglaze with coconut milk and 3/8 litres of water. Salt lightly and let it swell for about 20 minutes. In the meantime, wash salmon, dab dry and season with salt.
Either sprinkle pieces of salmon with lemon juice or fix 1 slice of lemon each with kitchen string. Shortly before serving, fry in 1-2 tablespoons of hot oil over medium heat for about 10 minutes, turning. Clean and wash the broccoli and divide into small florets. Cook in boiling salted water for about 5 minutes. For the sauce, peel shrimps to the tips of their tails, then wash and pat dry. Melt the fat. Fry the shrimps for 3 minutes. Season with salt and pepper. Add the Asian sauce and cream, bring to the boil. Season if necessary.
Melt the fat. Fry the shrimps for 3 minutes. Season with salt and pepper. Add the Asian sauce and cream, bring to the boil. Season if necessary. Arrange salmon and sauce with broccoli and rice in portions. Serve garnished with dill and carambola