1. Preheat a barbecue to medium-high (about 375 F in the chamber; see Options). Preheat oven to 200 F. Brush each salmon steak with 1 tsp vegetable oil; season with salt and pepper. Brush the grill lightly with oil. Grill salmon steaks 3 to 5 minutes per side, depending on thickness, or until just cooked through and the centre bone on each steak starts to loosen from the flesh. Set fish on a serving platter and keep warm in the oven.

2. Combine juices, vinegar, sugar, ketchup, water and Sriracha in a bowl. Heat 1 Tbsp vegetable oil in 9- or 10-inch skillet set over medium-high heat. Add bell peppers, onion and carrot and cook until just tender, about 3 minutes. Mix in the ginger and garlic and cook 1 minute more. Add the cornstarch to the juice mixture, mix until smooth, pour into the skillet, bring to a simmer, and simmer 1 minute. Mix in the chopped cilantro (or parsley), and the remove from the heat.

3. Take fish out of the oven, top with the saucy, sweet and sour vegetables and serve, garnished with lime slices and cilantro (or parsley) sprigs.

Options: If you don’t have a barbecue you could bake the salmon instead. To do so, set the steaks on a parchment paper-lined baking sheet. Lightly brush the top of each steak with vegetable oil; season with salt and pepper. Bake salmon in a 375 F (190 C) for 13 to 15 minutes, or until cooked. Start making the sauce for the fish when it’s about half way cooked.