Firecracker salmon

Ingredients

• 400g salmon (2 salmon fillets)

• 1/4 cup maple syrup (proportionately less for smaller fillets)

• 1 medium jalapeno (or something hotter)

• 1 clove of garlic

• 1 tbsp wine vinegar

• 1/2 tsp salt

• 1/4 tsp pepper

• extra maple syrup to glaze

Method

Combine everything (except for half of the jalapeno) and use to marinate the salmon fillets - initially in the fridge, then 10 mins at room temperature. Remove the fillets, pat dry and place in an oiled tin Slice the remaining half jalapeno thinly on top of the fillets.

Cook at 220C for 10 minutes. Remove and brush with more maple syrup. Return to oven for 5 minutes.

Serve with potatoes, green beans and the remains of the marinade.