Recipe featured in Lindfield Life - Aug 2012 - by Caroline Young - Serves 4
Spoon 4tbs each of orange juice, soy sauce, cream sherry and Dijon mustard plus 2tbs each of grated root ginger and honey into a freezer bag. Add 4 skinned salmon fillets, turning to coat on all sides with the marinade. Refrigerate for 30 min. Using a fork remove fish from the bag and grill or cook on the bbq. Bring remaining marinade to the boil and spoon over the cooked fish.