Place two squares of greased aluminium foil on a flat surface and place a salmon fillet in the middle of each. Place a couple of slices of lime & a sprig of coriander on each fillet along with a handful of tomatoes. Season with salt and pepper.
Place two spoonfuls of Caribbean Stew Sauce onto each salmon fillet then fold the two squares of foil well taking care to seal all edges.
Put onto the BBQ and cook for approx 15-20 minutes. Alternatively, pre-heat oven to 220C and place foil parcels on baking tray for 25 minutes.
While the salmon is cooking bring the new potatoes to the boil in a pan of salted water. Cook until tender and drain.
In a small saucepan heat the remainder of the sauce taking care not to burn.
Carefully open the parcels and take off the coriander & lime and discard.
Toss the potatoes with a little butter and serve alongside the salmon. Pour the remaining sauce over the top and serve garnished with finely chopped coriander and a wedge of lime.