MAPLE AND SOY MARINATED SALMON LOLLIPOPS WITH BURNT LIMES

Serves 4

1kg salmon fillet, cut into 5cm thick slices

125ml (½ cup) maple syrup (you could use syrup) 75ml (5 tbsp) soy sauce

Dash of ground black pepper

Pickled ginger, optional

A couple of limes, halved

Olive oil and cocktail sticks

In a small bowl, mix the syrup, soy sauce and pepper. Place the salmon in a shallow glass baking dish and coat with the syrup mixture. Cover the dish, and marinate the salmon in the fridge for 30 minutes, turning once.

Heat the salt block until sizzling hot.

You can do this by placing block directly onto gas hob or by placing block in a heavy-based pan on an electric stove. Drizzle olive oil on the slab carefully, taking care not to spill over the sides (this is why I like the heavy-based pan method).

Sear the fish slices on both sides, approximately 30 seconds a side.

While the salmon is searing, place the limes, cut side down, on the slab until browned and sweet smelling. Serve on sticks with burnt limes and pickled ginger.