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
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
