Serve with a pinch of dried chilli flakes, a little coconut cream swirled over the soup (optional), a few coriander leaves to garnish and extra lime wedges on the side.
Ingredients: 4 6 - ounce salmon fillets (skin on) 1/4 Cup TorchBearer Chipotle BBQ Sauce jar black bean salsa limewedges to serve Directions: Drizzle the salmon with extra virgin olive oil and season both sides with salt and pepper.