1Prepare the chipotle-orange glaze: In a small saucepan, combine orange juice, orange zest, chopped chipotle peppers, adobo sauce, honey, and half of the minced garlic. Bring to a simmer over medium heat and cook for 5-7 minutes, until slightly thickened. Set aside.

2Start the risotto: In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon avocado oil over medium heat. Add the diced shallot and remaining minced garlic, cooking until fragrant and softened, about 2-3 minutes. Add the Arborio rice and toast for 1 minute, stirring constantly.

3Cook the risotto: Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently and allowing each addition to be fully absorbed before adding the next. Continue this process for about 20-25 minutes, until the rice is al dente and creamy.

4Cook the salmon: While the risotto cooks, season salmon fillets generously with salt and pepper. Heat the remaining 1 tablespoon avocado oil in a non-stick skillet over medium-high heat. Place salmon skin-side down (if applicable) and cook for 4-5 minutes, then flip and cook for another 3-4 minutes, or until cooked through and easily flakes with a fork. During the last 2 minutes of cooking, brush the salmon liberally with the prepared chipotle-orange glaze.

5Finish the risotto: Once the rice is al dente, stir in the full can of coconut milk, lime juice, and lime zest. Cook for another 2-3 minutes until heated through and very creamy. Fold in the chopped fresh cilantro. Taste and adjust seasoning with salt and pepper as needed.

6Serve immediately: Divide the coconut-lime risotto among plates and top each with a glazed salmon fillet. Garnish with extra fresh cilantro if desired.