Heat up the vegetable oil in a non-stick frying pan until hot and pan sear salmon fillets on med-high heat until both sides are golden brown, but not completely cooked, and take out of pan and set on paper towel to remove excess oils
In same pan, sweat the onions then add the garlic until it’s fragrant, then add tomato, strawberry preserves, chicken broth, water, oyster sauce, black pepper, sate, lemon juice, soy sauce, and stir thoroughly over low heat for a couple of minutes
Add the dill, basil, diced strawberry and stir together well
Add the salmon fillets and carefully turning it several times to evenly coat the sauce all over the salmon and let simmer over low heat with lid closed a couple of minutes until the sauce is further reduced and salmon fillet is fully cooked
Tossed the rest of the ingredients, except garnish, together in a large mixing bowl and serve
with salmon on top drizzled with sauce or dressing and garnish with sliced almonds
Sweet and Sour Dressing
Whisk together 1 part low sodium soy sauce, 3 part coconut juice, 1 part balsamic vinaigrette, 1 part sate chili oil, 1 part palm sugar, a drizzle of olive oil and a little bit of strawberry preserves to taste.