Salmon With Ginger Mustard Marinade

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I cook this salmon recipe on one of those double-sided grills that are becoming very popular, thanks in part to a great advertising campaign involving a former world heavyweight champion, but also because they give such terrific results.

This particular dish has the benefit of a low glycaemic index, so it's ideal for weight watchers and border-line diabetics alike. What's more, it tastes great!

To serve 4 people you need:

4 salmon steaks (no surprises there)

Plus a marinade made up of:

2tbs light soy sauce
1tsp fish sauce
1/4 cup unsweetened orange juice
1/4 cup dry sherry
1tsp grated ginger
2tbs honey
2tbs Dijon mustard

Whisk all the ingredients together, put the salmon steaks in a shallow dish and pour the marinade over them. Turn them to coat evenly and refrigerate, covered, for no more than 45 minutes.

Preheat your grill to its highest setting, drain the salmon while reserving the marinade and cook the steaks with the lid closed for 4 minutes exactly. Remove the fish from the grill and cover with kitchen foil. Remember that it will continue to  cook after it leaves the grill.

Meanwhile heat the marinade to boiling which will drive off the alcohol, and allow it to cool slightly before drizzling over the salmon.

All this really needs in addition is some plain boiled new potatoes and a crisp salad.

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