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Barbecued Oriental Salmon
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The subtle, sweet and sour marinade, which is made in minutes, caramelises with the salmon over the heat of the fire, making this a wonderful alternative for the barbecue. Make sure the skin is scaled but left on, as it crisps well and protects the delicate flesh while cooking.
To roast the salmon in the oven, preheat to 220°C, gas mark 7. Roast uncovered on a double layer of foil for 10-15 minutes on each side until the salmon is cooked through.
If you can't get a whole piece of salmon, sandwich two even-sized fillets together when cooking, with the skin sides facing outwards. Allow about 180g per person.
Cooked leftovers can be covered and chilled in the fridge for up to 24 hours. Do not reheat.
Sprinkle the cooked salmon with 2 teaspoons toasted sesame seeds, a few drops of Waitrose Toasted Sesame Oil and lemon juice before serving.
If you don't have time to make your own marinade, try Nando's Lime and Coriander Marinade.
This recipe was first published in June 2003.