This recipe is by Catherine Fulvio who says she love to serve the cutlets with a pear, broccoli and spinach salad. She also says this recipe works really well with monkfish.

Serves six

Ingredients

(For the Marinade)

1 lemon, juice and zest

2 tbsp honey

1 tbsp soy sauce

2 tbsp chilli sauce

2 tbsp sunflower oil

½ tsp sesame oil

Freshly ground black pepper

6 Salmon cutlets

Method

  • Combine the marinade and pour over the salmon cutlets. Refrigerate for at least half an hour.

  • Brush with oil and BBQ or grill over a low heat, turning over once, until salmon is fully cooked.

  • Season with salt and pepper to taste and serve immediately.