Charred Miso-Marmalade Salmon

  • 1 tsp olive oil
  • 1 side of king salmon (about 1.2-1.8kg), pin boned and skin left on
  • 2 tbsp Bonne Maman Orange Marmalade
  • 2 tbsp white miso paste
  • 1 tsp sesame oil
  • 1 x 2cm piece of ginger, minced
  1. Remove the fish from the fridge 40 minutes before cooking. Line a large tray with foil and brush with oil.
  2. In a bowl whisk together the marmalade, miso, sesame oil and ginger until smooth.
  3. Preheat the grill element in the oven.
  4. Place the salmon skin-side down on the tray. Spoon the marmalade sauce over the flesh so it completely covers the fish.
  5. Roast under the grill, on the second highest shelf of the oven for 10-12 minutes. Keep a very close eye on the fish and rotate the tray as necessary for an even cook.
  6. Serve with steamed rice and simple cabbage salad.