Heat grill to medium heat.
Whisk the first 8 ingredients (jalapeño through olive oil)
Rub each side of salmon with the jalapeño mixture.
Lay the salmon on the grill skin side down. Cook salmon for 5 to 10 minutes until fish flakes easily with fork.
In a large skillet, heat coconut oil. To the oil, add the shallot, Brussels sprouts and salt and pepper to taste. Cook for 5 minutes, until Brussels sprouts are tender. Serve Brussels sprouts with fish.