Ingredients

1/4 cup Mayver’s Smooth Organic Peanut Butter
juice from 1 lime
1 tbsp fresh orange juice
1 heaping tablespoon red chilli sauce
1 tsp minced fresh ginger
1 tbsp rice vinegar
1/4 cup chopped cilantro leaves
salt and pepper to taste
6 175g salmon filets

Method

Preheat oven to 220C. In a medium bowl, whisk together the wet ingredients and cilantro.

Line a baking sheet with foil, then place salmon filets (flesh-side up) on the foil and sprinkle generously with salt and pepper. Spoon the glaze over the fish so it’s fully coated.

Bake at 210C for 12-15 minutes, or until fish feels semi-firm with you press it with your finger. If it’s not done when you initially check it, put it back in the oven at 2 minute intervals until cooked to desired level. Fish easily overcooks, so keep a close eye on it.

Remove from oven, let cool 1-2 minutes, then serve each filet over a pile of rice mixed with green onions, lime zest.