- ½ tsp Marmite
- Pack of 2 Salmon Fillets
- ½ red chilli, deseeded and finely chopped
- ½ lime, cut into wedges, optional, to serve
The marinade in this recipe would work well with any firm white fish or even chicken. You can also serve it with noodles or rice. Rescue the dregs from your Marmite jar by pouring in hot water, stir and use for gravy.
Place the Marmite in a bowl with the soy, honey and chilli and whisk together.
Then add the salmon fillets and turn to coat.
If you have time, cover, chill and leave to marinate for 30 minutes.
Preheat the grill to medium and grill skin-side up for 6-7 minutes.
Turn and drizzle with the remaining marinade and cook for a further 3-4 minutes or until cooked through.
Serve with a wedge of lime if you like, aromatic rice and wilted pak choi.