Fire cracker salmon
( SERVES 8 )

NZ Herald 23/3/2010

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2 side	Salmon, scaled and boned
½ cup	Oil, corn oil is recommended
4 tbsp	Agave syrup
4 tbsp	Balsamic vinegar
4	Spring onions, sliced on a bias
3 tsp	Light muscovado sugar
2 tsp	Garlic, crushed
1½ 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.