Rich in flavour and ready in no time, this sticky BBQ salmon dish is a definitive crowd pleaser.

Ready in: 25 mins, plus marinating
Serves: 4

Ingredients

• 1 garlic clove, crushed
• Thumb-sized piece of ginger, finely grated
• 2 tbsp soy sauce
• 2 tbsp honey
• 2 limes, zested and juiced
• 1½  tbsp olive oil, plus extra for drizzling
• 4 Co-op Salmon Fillets
• 2 tbsp honey
• 100g pack Co-op Trimmed Salad Onions
• 500g Co-op Baby Potatoes, halved or quartered if large
• 120g frozen peas
• ½ red chilli, deseeded and finely sliced
• Large handful coriander or basil, finely chopped (optional)
• Salad leaves, to serve

Method

1. Mix the garlic, ginger, soy, honey, lime zest and oil. Put the salmon fillets in a dish, spoon the soy mixture over to cover the fillets and put in the fridge for 1-2 hours.
2. Bring the salmon out of the fridge 30 mins before you’re ready to cook, while you heat up the BBQ. Once hot, put the salmon fillets onto the grill, brushing with any extra marinade, and cook for 4-5 mins on each side until charred and cooked through. Rub the whole spring onions with a little oil and put onto the BBQ at the same time. Cook the onios for 6-8 mins until charred and tender.
3. Meanwhile cook the baby potatoes in boiling water according to the pack instructions, add the peas for the final few mins. Drain.
4. Slice the charred spring onions and put in a bowl with the warm potatoes and peas, toss with the lime juice, chilli and chopped herbs and some seasoning, plus a drizzle of oil. Serve the salmon with the dressed potatoes plus some salad leaves if liked.