Salmon with Shallot-Hazelnut Gremolata

Rinse the salmon, pat dry and place in a baking dish. Mix the soy sauce with 2 tablespoons lime juice, pour over the salmon, cover and chill in the refrigerator for about 30 minutes, turning once.

Preheat the oven to 60°C (approximately 140°F).

Rinse the chile, remove the stem, seeds and pith and chop. Peel the ginger and garlic and finely chop. Peel the shallots and mince. Toast the nuts in a dry frying pan until fragrant then remove from the pan, let cool and chop coarsely. Rinse the tomatoes. Heat 2 tablespoons oil in a large frying pan and sear the salmon for 2 minutes per side, or until cooked to your liking. Keep warm in the oven. Add the chile, shallots, ginger and garlic to the pan and sweat in the remaining oil. Add the tomatoes, season with lime juice, salt and pepper then stir in the nuts.