Ingredients
1 kg fresh salmon fillet, boneless
½ cup orange marmalade
2 tsp sesame oil
2 tsp soy sauce
1 tsp SIDS HOT WORCESTER SAUCE
1 tsp fresh ginger, minced
1 garlic clove, minced
3 tbsp SIDS RASPBERRY VINEGAR
2 tsp black sesame seeds
Peanut oil
Directions
Slice salmon into 8 fillets and place in a ziplock bag. Combine marmalade, oil, soy sauce, ginger, garlic, SIDS RASPBERRY VINEGAR and SIDS HOT WORCESTER SAUCE and pour into the bag, coating the salmon. Leave to marinate for 1-2 hours in a cool place.
Remove salmon to the hot BBQ, skin side down. Cook for 5 minutes until seared underneath, basting with the marinade several times. Carefully turn over all the fillets and cook a further 2 minutes and baste again.
Carefully remove from grill to a serving dish and sprinkle with sesame seeds.
