1/2Kg Scottish Salmon Fillet (skin on is best)
60ml Scotch Whisky
60ml Freshly Squeezed Orange Juice (for best results, or carton)
2 Tablespoons Soy Sauce
1/2 Teaspoon Ground Black Pepper
1 Clove Garlic (crushed)
3 Tablespoons Olive Oil
Equipment
1 Mixing Bowl
1 Grill Pan
1 Balloon Whisk
1 Garlic press
1 Baking Tin (large enough to hold the salmon)
The Good Bit
- Whisk together the whisky, orange juice, soy sauce, garlic, pepper and olive oil. Place the salmon in it's container then drizzle over the marinade, cover with cling film and set aside for whilst you're out at work or over night (6-8 hours ideally)
- Pre heat your grill to high, place the salmon skin side down on the grill pan and cook without turning over for 10-12 minutes (until the salmon flakes easily with a fork)
- Serve with a salad (and don't go drinking the marinade!!)
