Char-grilled Salmon with Maple Syrup Marinade
6 salmon fillets (150G) skinned and boned
Sweet potato mash and rocket salad to serve.
Marinade: 150mls maple syrup
1/4 teaspoon cayenne
2 garlic cloves - crushed
1 tablespoon tomato paste
1 tablespoon Dijon mustard
juice of a lemon
Combine the marinade and add salmon fillets. Marinade in a glass/ceramic dish for 4-6 hours. Cook drained salmon on an oiled chargrill for 30 seconds each side, then transfer to a shallow baking tray. Spoon over marinade and cook under a hot grill for 4-6 minutes depending on the thickness of the fillet. Salmon should be slightly pink in the centre. Serve on sweet potato mash with pan juices poured over and accompanied by a rocket salad.
I also cook this on the barbeque, or just in the oven for 12min at 180. Usually I just do ordinary mashed potato. Hope it's a hit.
Sent in from From Marita, Australia.