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Grilled Salmon With Peachy Mango Chutney Glaze

1/3 cup Zinter Brown Peachy Mango Chutney
1/3 cup black bean sauce
1/3 cup soy sauce
2 tbsp grated ginger
2 tsp lemon juice
4 x 6 oz salmon fillets, skin on
oil, for greasing
1 bunch broccolini
1 tsp black sesame seeds

Mango Chutney Dressing

1/2 cup soy sauce
1/2 cup Zinter Brown Peachy Mango Chutney
2 tsp sugar

Stir the black bean sauce, soy sauce, ginger, Peachy Mango Chutney and lemon juice together in a bowl until combined. Pour the mixture over the salmon in a shallow dish and marinate in the fridge for 15 minutes to 1 hour.

To make the dressing, bring the ingredients to a boil in a small saucepan, then reduce heat and simmer for 10 minutes, or until syrupy.

Heat the grill. Remove the salmon from the marinade and place skin side down in a lightly oiled, non-stick, ovenproof frying pan. Cook under the hot grill for about 7 minutes, or until the fish is still pink in the centre and is nicely colored.

While the salmon is cooking, steam or blanch the broccolini for 2 minutes, or until tender but still bright green and crisp. Sprinkle the salmon with the black sesame seeds and drizzle with some of the dressing. Serve with broccolini and steamed rice. Serves 4.