Ingredients:
- 4 x 175g salmon fillets, skinned
- Glaze:
- 1 tsp dried chilli flakes
- 50g light muscovado sugar
- 2 tsp light soy sauce
- 4 tsp lemon juice
- 1/4 tsp Chinese 5 spice powder
Method:
For the glaze, combine all the ingredients in a small pan and bring to the boil. Cook for 1 minute until just beginning to thicken. Put aside to cool.
Preheat grill to high. Place the salmon, skinned side up, on a lightly oiled baking tray and cook for 2 mins. Turn the fish over and cook for 1 minute, then brush the uppermost side with the glaze and continue to cook for 1-2 mins until glaze just begins to caramelise and the fish is just cooked.
Serve with stir-fried vegetables and egg noodles.