Recipe: Firecracker salmon

Firecracker salmon (photo: Severien Vits)

Firecracker salmon (photo: Severien Vits) - Credit: Archant

Recipe by Mike Janey from Mickey’s Plaice, fishmonger at Shipbourne and Hildenborough Farmers’ Markets

Ingredients

4 x 6 oz salmon steaks or fillets

Marinade

¼ cup of rapeseed oil

2 tablespoons soy sauce

2 tablespoons of balsamic vinegar

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2 tablespoons of chopped spring onions

1 tablespoons of chili paste (2 teaspoons of pepper flakes)

2 teaspoons of brown sugar

1 teaspoon of grated ginger

1- 2 cloves of garlic chopped finely

1 teaspoon of sesame oil

Salt and pepper to taste

Method

(prep: 20 mins)

- Combine all the marinade ingredients together in a bowl and mix well

- Place the salmon in a re-sealable bag and pour the marinade over. For all the air out of the bag, seal and place in the fridge for an hour

- Preheat the BBQ (or grill). When the charcoal is grey place the fish pieces on the grill

- Brush with some of the marinade. Cook over a high heat for about 4-5 minutes per side

- Once the fish has cooked remove from grill and serve with new potatoes and tossed green salad