Asian Glazed Salmon

Ingredients

• 2 x 180g / 6oz salmon fillets, skinless (Note 1)
• Oil spray (olive oil, canola oil etc)

Marinade

• 1 tsp fresh ginger, finely grated
• 1 garlic clove, crushed
• 1 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tbsp sweet chili sauce (Note 2)

To Serve (optional)

• Sesame seeds
• Scallions/shallots, finely sliced
• Steamed Asian Greens
• Rice

Steps

1. Mix the Marinade ingredients in a shallow bowl. Add salmon and turn until coated, then cover and marinate for 30 minutes or up to overnight.
2. Heat the grill/broiler to high and position the rack 25 cm / 10" from the heat source.
3. Put the salmon on a baking tray; no oil is needed. Do not use paper, as it will burn. Dab on as much glaze as will stick. Do not pour extra glaze onto the tray, where it will pool around the fish and burn.
4. Grill/broil for 7 minutes, then take out and spray the surface generously with oil. Grill/broil for another 1 to 3 minutes, until the surface caramelises and the salmon is cooked with flaking flesh. The internal temperature is 50°C/122°F for medium rare (see Note 3). Take care not to overcook the salmon.
5. Sprinkle the salmon with sesame seeds and scallions/shallots, and serve with rice and steamed Asian greens on the side.