Bonberi-fied Tom Yam Chili Salmon with Coconut Red Pepper Sauce

Preheat oven to 400 degrees Fahrenheit. Slice bell pepper in half, remove stem and seeds. Brush both sides with coconut oil. Roast for 15-20 minutes until the ends char and cooked through. Remove to cool. In a food processor or blender, add roasted red pepper, jalapeno, grated ginger, garlic, sugar, and coconut milk. Season with sea salt to your liking. Set aside. Add water to a shallow pan. Add scallions and bring to a boil, then lower to a simmer. Gently add salmon or cauliflower filets to the water until submerged. Poach on low for about 15 minutes until the flesh is opaque and flaky. In shallow bowls, ladle the red pepper sauce. Top with a few zucchini disks, followed by the salmon (or cauliflower) and garnish with fresh cilantro.