1) Marinate the salmon in the lime juice, the chili pepper and the curry powder for one hour.
2) Bake in the oven at 180ºC for 10 minutes with oil and salt.
3) Drain off the juices and add them to a saucepan with the dried cranberries and the chopped Brazil nuts.
4) Cook until it reduces and thickens and pour it over the salmon.
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