Ingredients:

1. 1 Large Salmon Fillet
2. Salt and Pepper, to taste
3. 1/2 cup Butter, melted
4. Juice of 2 limes (Plus one lime, thinly sliced)
5. 4 tbsp Australia Eucalyptus Honey
6. 1 tbsp minced Garlic
7. 1/3 cup Cilantro, roughly chopped

Method:
1. Preheat oven to 180-200 Deg Celsius.
2. Line and grease a large baking sheet with foil. Lay salmon on foil and season with salt and pepper on both sides to taste. Slip lime slices underneath the salmon.
3. Stir together butter, lime juice, honey, and garlic. 

4. Pour mixture over salmon. Fold sides of foil up over the salmon (don't worry if it doesn't cover the salmon completely).

5. Bake for 15-25 minutes. 

Ingredients:

400g can Coconut milk

64g Carob syrup

32g Carob powder

1. Blend coconut milk, Carob syrup and Carob powder together in a blender until smooth.
2. Pour coconut milk mixture into your ice cream maker and process until smooth and frozen, about 45 minutes.
3. Serve immediately as soft serve or put in freezer to thicken. Shouldn't freeze solid, but remain scoopable.

Ingredients:

1. 1 Large Salmon (110-170grams)
2. 1 tsp Salt
3. 1/4 tsp Pepper
4. 2 tbsp Butter
5. 4 tbsp Carob syrup
6. 5 tbsp Sriracha
7. 2 Limes (One juiced, one for slicing)
8. 2 tbsp Soy sauce
9. 1 tsp minced Garlic
10. 1 tbsp freshly chopped Cilantro

Method:
1. Preheat oven to 200 Deg Celsius.
2. Season salmon with salt and pepper to taste.
3. Melt butter in a medium saucepan over medium-high heat.