- 30 mins, plus marinating time
- Medium
- 4 Servings
Ingredients
- 2 tbsp Five Fruit Marmalade
- 1 tbsp Rice wine vinegar
- 1 tbsp Soy sauce
- 1 tsp Chopped garlic
- 1 tsp Chopped fresh ginger
- 1 tsp Sesame oil
- 1 tsp Olive oil
- 1 Small red chilli, chopped finely (optional)
- Pepper
- 4 Salmon steaks
- Chopped walnuts
- 1 Orange, peeled and sliced
- Green salad leaves
Method
- Take a small bowl and add the Five Fruit Marmalade, rice vinegar, soy sauce, garlic, ginger, sesame and olive oils and the chilli if desired. Blend with a hand blender to mix but not too much (not as a paste).
- Coat the salmon with the mixture on both sides and cover with Clingfilm and allow to marinate for a few hours in the fridge, if you are short of time try and leave it for at least 30 minutes.
- Heat the grill or cook on the BBQ.
- Using a double wrap of tin foil, sprinkle a little oil on it and then add the fish, keeping the marinade to one side.
- Wrap the fish in the foil, I would do one each but you can do them all in one if you wish. You just may need to cook them a wee while longer.
- Cook on the grill or BBQ for about 6-8 minutes depending on the size of the fish, it should be just opaque in the centre when they are done, better to under than overdo them.
- Whilst the fish is cooking put the rest of the marinade in a pan and heat through adding just a little water if needed.
- When the fish is ready to serve cover with the glazed marinade and serve with a fresh green salad dressed with sliced orange and sprinkled with chopped walnuts.
