About this recipe:Salmon fillets are marinated in a sweet, spicy and tangy sauce that features red chillies, sesame oil, garlic and a touch of brown sugar. Wonderful served with rice and stir-fried mange-tout, baby sweetcorn and mushrooms on the side.
8 (110g) fillets salmon
120ml groundnut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 tablespoons spring onions, chopped
3 teaspoons dark brown soft sugar
2 cloves garlic, minced
1 1/2 teaspoons ground ginger
2 teaspoons crushed red chillies
1 teaspoon sesame oil
1/2 teaspoon salt
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Place salmon fillets in a medium, nonporous glass dish. In a separate medium bowl, combine the groundnut oil, soy sauce, vinegar, spring onions, dark brown soft sugar, garlic, ginger, red chillies, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
Prepare an outdoor barbecue with coals about 12cm from the grate, and lightly oil the cooking grate.
Barbecue the fillets 12cm from coals for 10 minutes per 2.5cm of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.