michelle picker cooks

This is such a simple and delicious way to cook fresh salmon fillets. The flavouring is Korean in style. Make a marinade of 2 tablespoons each of soy sauce, malt vinegar (red wine vinegar would work too) and brown sugar, 2 teaspoons of sesame oil and 2 cloves of crushed garlic. Pour this over the salmon and leave to marinate for half an hour. Pre-heat your grill until quite hot and cook the salmon for 3 to 4 minutes a side.

I served this recently with a Korean-style salad of blanched bean sprouts, blanched strips of green and red peppers, spring onions and a dressing of 2 tablespoons of soy sauce, 1 tablespoon each of sugar and sesame oil, a crushed or finely diced clove of garlic and some toasted sesame seeds to garnish.