Grilled Salmon

Allow several hours to marinate the salmon fillets before grilling.

• 4 fillets salmon
• 1/4 cup 1st Press Peanut Oil
• 2 tablespoons soy sauce
• 2 tablespoons balsamic vinegar
• 2 tablespoons thinly sliced spring onion
• 1 tablespoons brown sugar
• 1 clove garlic, minced
• 3/4 teaspoon ground ginger
• 1/2 teaspoon dried red chilli flakes
• 1/2 teaspoon 1st Press Sesame Oil
• pinch of salt
• jasmine rice to serve

Whisk together peanut oil, soy sauce, balsamic vinegar, spring onions, garlic, brown sugar, ginger, red chilli flakes, sesame oil, and salt.

Place fish in a glass dish and pour marinade over.

Cover with plastic wrap and refrigerate for 4 to 6 hours.

Preheat a non-stick char-grill pan or the flat plate of a barbecue to medium heat, and oil lightly.

Remove salmon from marinade, and place on grill or hot plate.

Cook for 4-5 minutes each side, or until just cooked through.

Serve with steamed jasmine rice.

Serves 4.