Ingredients
8 salmon fillets, about 200 g each
½ cup peanut oil
4 tbsp Kikkoman GF soy sauce
4 tbsp SIDS RASPBERRY VINEGAR
4 tbsp spring onions, chopped
3 tbsp brown sugar
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp chilli flakes
1 tsp peanut oil
½ tsp salt
Directions
In a glass dish, mix all the marinade ingredients together, including SIDS RASPBERRY VINEGAR, then place the fillets in the dish. Turn fillets in the marinade to ensure all the fish is coated. Cover and refrigerate for 4-6 hours.
Grill the salmon on a BBQ for 10 minutes per 25 mm of thickness, turning half way.
