In a medium bowl combine the following:
2 Tbsp Just Jan’s Tangerine Marmalade
2 Tbsp Rice wine vinegar
2 Tbsp Soy Sauce
1 tsp Sesame oil
4 drops chili oil
1 tsp grated ginger
1/2 tsp lemon juice
zest of half lemon
1/4 tsp chili flakes
1/4 tsp fresh ground pepper
Pour 1/3 of marinade in a flat baking dish and place the salmon skin side up for 30 minutes. Depending on the thickness of the fish, you can turn it on it’s sides to marinade as well.
Prepare the grill or a grill pan and on medium heat cook skin side down until the salmon is done. It should be slightly firm to touch.
We served this with red Quinoa and our spicy grilled mixed veggies.