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Method
Combine all the marinade ingredients together in a bowl. Place the salmon into a
shallow dish and spoon over the marinade, coat evenly on all sides, cover and leave to
marinate for 20 minutes.
Cook on a hot press for 3-6 minutes, and baste with any remainder marinade
during cooking. The fish should be opaque throughout when cooked.
Serve with steamed jasmine rice, scattered with chopped fresh coriander and a squeeze
of lime.
Sausage and Herb Stuffed Pork
Ingredients
(Serves 4)
250g/½lb low-fat sausage, uncooked
½ cup fresh breadcrumbs
2 tbsp fresh parsley
½ tsp thyme
½ tsp marjoram
1 tsp fresh ground black pepper
2 whole pork tenderloins (fillets)
8 cocktail sticks, soaked in water then patted dry
Method
Remove the sausage skins. Mix the sausagemeat, marjoram, thyme, parsley, and pepper
in a bowl. Cut each tenderloin in two, then cut a slit sideways into each piece to make a
pocket. Stuff the pockets with the mixture, and fasten the edges with cocktail sticks. Grill till
the pork and stuffing are cooked through (6-8 minutes).
