Prep time - 10 mins | Cook time - 10 mins | Serves 4
This glaze is just beautiful not only with salmon but also brushed over chicken breasts. Make a double batch and keep some handy in the fridge for a quick dinner. Serve with wilted greens and white rice for a speedy, healthy dinner.


½ cup freshly squeezed lime juice
½ cup freshly squeezed orange juice
¼ cup freshly squeezed lemon juice
2 tablespoons lime marmalade
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 tablespoons Sugars of the World Mexican Agave Sugar
1 tablespoon butter
Lime and lemon rind, to serve

Grilled Salmon:

2 tablespoons olive oil
4 x fillets salmon, pin-boned and skin removed


1.    To make the glaze, combine all ingredients except the rind in a medium saucepan and bring to the boil, stirring often. Reduce heat and cook at a simmer for 10 minutes. Set aside till ready to cook the salmon or keep in the fridge for up to one week.

2.    Preheat the grill to high and brush your salmon fillets with olive oil. Season generously with freshly ground pepper and sea salt and place under the grill for three minutes, remove, brush generously with the glaze and return to the heat for one minute. Turn fillets over and repeat process. Remove from heat then brush again with extra glaze and top with the extra lemon and lime rind.

3.    Serve immediately with rice and wilted greens.