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Combine the soya sauce, rice wine vinegar, garlic, ginger and apple cider. Place in a glass container that is large enough to hold the salmon. Add the salmon pieces to the marinade and turn until all the sides have been coated. |
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Cover and marinate in the fridge at least 4 hours or up to 24 hours, turning the salmon occasionally |
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Heat the barbecue on high. Remove the salmon from the marinade (but retain the marinade). |
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Cut two grill size pieces of aluminum foil. Layer one over the over and lightly butter the top piece. Poke a few holes in it. Place the foil on the grill. Place the salmon fillets, flesh side down on the foil. Turn the heat down to medium.
Barbeque for 5 minutes, with the lid down. Using a metal spatula, carefully flip the fillet skin side down. Lower the lid and barbecue for another 5 minutes. Test to see if it is done by making a slight slit in the thickest part of the flesh. It should just be cooked, with a hint of moisture retained. |
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Take the marinade and place it in a saucepan. Mix 2 tablespoons of cornstarch with enough cold water to dissolve the cornstarch. Stir into the marinade in the saucepan. Cook over high heat until the sauce has slightly thickened. |
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Serve the salmon with a drizzle of the cooked marinade, steamed rice and a nice green salad |