• 1 tablespoon clear honey
  • 1 tablespoon light soy sauce
  • sunflower oil, for oiling
  • 2 plump salmon fillets, about 150 g (5 oz) each
  • 2 spring onions, finely chopped
  • 2 tablespoons sesame seeds

Mix together the honey and soy sauce in a small bowl.

Oil a sheet of foil lightly and arrange the salmon fillets, side by side, on the foil. Brush with the honey mixture and sprinkle first with the spring onions, then the sesame seeds. Place the foil on the upper rack of the halogen oven.

Set the temperature to 225°C (437°F) and cook for 10–12 minutes until the salmon is cooked through. (Test by piercing the plumpest area of the flesh with a knife – the flesh should flake easily.) Serve with buttered new potatoes and a rocket salad.

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