Ingredients
1 bottle Beerenberg Chilli Sauce
Juice and zest of 1 lime
1 tbsp yellow miso paste
3 tbsp soy sauce
1 tsp sesame oil
1 side Atlantic salmon, skin removed and pin-boned
3 tbsp fried shallots
2 spring onions, sliced
1⁄4 cup dill, chopped
1⁄4 cup mint leaves
1⁄2 cup strawberries, sliced
Sea salt flakes and cracked pepper, to taste
Handful lime wedges, to garnish
Directions
Mix together 1⁄2 bottle Chilli Sauce, lime zest and juice, miso paste, soy sauce and sesame oil.
Line a baking tray with baking paper.
Lay the salmon fillet skin side down on the baking tray.
Brush the salmon surface with the chilli miso paste and allow to sit for 15 minutes in the fridge.
Preheat the oven to 200°C.
Brush the salmon with more of the chilli miso paste and bake for 15 minutes.
Remove from the oven and brush with any leftover paste. Serve immediately if you want it served hot.
Note: The salmon can be served hot or cold.
To serve, sprinkle with fried shallots, spring onions, dill, mint, sliced strawberries and season with salt and pepper.
On the table, place extra Chilli Sauce and lime wedges, as well as any leftover strawberries and fried shallots for people to help themselves to extra garnishes.
