Firecracker Salmon

• 2 salmon fillets 170-200g
• 2 tablespoons balsamic vinegar
• 2 tablespoons reduced sodium soy sauce
• 1 spring onion thinly sliced
• 1 tablespoon olive oil
• 1 garlic clove crushed
• 1 teaspoon ginger crushed
• 1/2 teaspoon chilli flakes crushed red, optional
• 1 tablespoon fresh parsley chopped
• 2 1/4 cups broccoli tender stem

1. In a small bowl, combine the first nine ingredients. Pour 1/2 the marinade into a large resealable plastic bag. Add the salmon; seal bag and turn to coat. nefrigerate for up to 30 minutes. Cover and refrigerate remaining marinade.
2. Lightly coat your grill pan with some oil, you can moisten a paper towel with oil and rub the pan
3. When the pan heats up place salmon skin side down, and cook over medium heat for 3-4 minutes. nurn the salmon and cook further until salmon starts to flake.
4. Serve with a handful of tender stem broccoli, steamed or boiled for 1 minute and seasoned, and the remaining marinade drizzled over

salmon, balsamic vinegar, soy sauce, onion, olive oil, garlic, ginger crushed, chilli flakes crushed, parsley, broccoli tender stem

Taken from www.yummly.com/recipe/Firecracker-Salmon-1593464 (may not work)