Ingredients
4x 200 g salmon, skin on or off
6 tbsp Thai Sweet Chilli Sauce
3 tbsp GF soy sauce
½ tsp SIDS CRAZY LEMON
1 tbsp ginger, peeled & fine grated
2 spring onions, finely sliced
Directions
Set the oven rack 15 cm from the top and preheat the oven grill.
Make the marinade by combining the sweet chilli sauce, soy sauce, SIDS CRAZY LEMON and ginger in a shallow baking dish. Spoon ¼ cup of the marinade into a small dish and set aside. (this will be the sauce for the cooked fish) Add the salmon fillets, skin side up, to the remaining marinade and marinate for 1 hour in refrigerator.
Line a rimmed baking tray with aluminum foil and spray with nonstick cooking spray. Transfer the salmon fillets to the prepared baking tray, skin side down and drizzle a bit of the marinade over top. Go easy, as you don't want it to pool too much on the baking tray because it will burn in the oven. Grill the salmon for 6-10 minutes, until browned in spots and almost opaque in the centre. Transfer the salmon to a serving platter and pour the reserved sauce over top.
Garnish with spring onions and serve.
