Using a very sharp slicing knife cut salmon on a bias in as thin as possible sheets and divide equally among 8 plates.
Sprinkle liberally with the salt. In a bowl, whisk together the coconut milk, ginger, chiles, sugar, and lime juice. Spoon this mixture liberally over the salmon. Garnish by sprinkling the tomatoes and scallion over the salmon.
Recipe courtesy of Joey Altman