Salmon Fillets
with Fruity Barbecue Sauce

Note: Any remaining barbecue sauce can be served on the side.

1/2-inch piece fresh ginger root, peeled and roughly chopped
1 clove garlic, roughly chopped
2/3 cup tomato Catsup
1 tablespoon vegetable oil
grated zest and juice of 1 orange
1 tablespoon light brown sugar
4- to 5-ounce pieces salmon fillet with the skin on per person

To make the sauce, put all the other ingredients except the salmon in a blender or food processor and process until well blended. Transfer to a bowl and set aside for at least 2 hours.

An hour before cooking, generously brush the flesh side of the fish with the sauce; set aside.

Put the pieces of fillet into a wire fish rack. Cook the fish, flesh side down, over glowing coals. After about 3 minutes turn it over, brush the top with a little more sauce and grill for 3-4 minutes longer or until a skewer can easily be pushed through the center of the fillets.
SERVES 2-4