Fire cracker salmon

Fire cracker salmon. Photo / Supplied

Serves eight

2 sides salmon, scaled and boned
½ cup corn oil
4 tbsp agave syrup
4 tbsp balsamic vinegar
4 spring onions, sliced on a bias
3 tsp muscovado sugar
2 tsp crushed garlic
1 ½ tsp ground ginger
2 tsp chilli flakes
1 tsp sesame oil
½ tbsp sea salt flakes

In a Pyrex dish, cut the tail-end pieces and lay fillet and tail pieces down.

In a mixing bowl, whisk together the remaining ingredients, pour over the salmon, cover and marinate for 4-6 hours.

Oil a heated barbecue grill plate, drain the fillets from the marinade and lie flesh-side down. Cook the fillets until medium, then allow to rest on the side in the warmth of the barbecue.

Meanwhile, cook the tail fillets for three minutes. With a fork, pull the fish from the skin and coat with some of the marinade into a salad or with instant couscous cooked in spinach stock.