Barbequed Salmon St Jaques

Recipe - Serves 4

1 medium can copped tomatoes
50 grams tomato puree
2 table spoons of brown sugar
2 table spoons of malted vinegar
2 table spoons olive oil
3 cloves garlic crushed
1 small onion diced
1 table spoon Worcestershire sauce
1 teaspoon mustard powder
4 cloves
Season to taste
King prawns to garnish


Take 4 fresh salmon Supremes, season with freshly ground sea salt and black pepper.

Place onto a preheated BBQ grill, skin side up leave for about 2 minutes.

Whilst your salmon starts to cook, finely dice 1 small onion and crush 3 cloves of fresh garlic place in the olive oil a sweat off until the onions are opaque add the remaining ingredients, mix thoroughly and allow to simmer for about 20 minutes.  Check the seasoning.

Then reposition to form a criss cross pattern and leave for a further 2 minutes, then turn over and  place skin side down to finish off cooking.

Leave to rest on a warm covered plate.

Serve with a freshly prepared salad and garnish with king prawns, a wedge of lemon and picked parsley.