Gingery Grilled Salmon Fillets
Comments:	Preparation time : 10 minutes. If trying no to eat fat, it is always possible to omit the butter, but certainly gives a creamy taste to the salmon. If using a special fish wire basket, turn fish fillets at half-time.
Servings:	2

2 [8-ounce / 227-g] each salmon fillets 3 tablespoons [45 mL] dry Sherry 2 tablespoons [30 mL] soy sauce 1 tablespoon [15 mL] sesame oil 1 tablespoon [15 mL] freshly finely minced ginger 30 g [2 tablespoons] butter, melted [optional] 1 mL [1/4 teaspoon] freshly ground black pepper Vegetable oil Lemon slices, to serve

Into a shallow glass dish, mix together dry Sherry, soy sauce, sesame oil and freshly finely minced ginger. Lay salmon fillets into marinade; leave to marinate for 30 minutes. Preheat barbecue to high heat; oil barbecue rack and lower temperature to medium-high heat. If desired, brush salmon fillets all over with melted butter. Barbecue salmon fillets onto hot barbecue rack for approximately 10 minutes, until the skin gets away from the meat, until easily broken-up with a fork. Transfer salmon fillets onto a serving plate; pepper then serve salmon fillets, garnished with lemon slices.