Start with an easy,homemade marinade. End with perfection. The heat from ginger and red and black pepper,balanced by tangy soy sauce and a pop of citrus from fresh lime,enhances the flavour of sweet salmon. Add a side of grilled bok choy for a bold finish.
Mix all ingredients except salmon in a small bowl. Reserve 3 tablespoons for brushing. Brush remaining marinade on top of salmon. Refrigerate for 30 minutes.
Place salmon skin-side down on the grill over medium heat. Cover. Grill for 20 minutes or until fish flakes easily with a fork,brushing with reserved marinade halfway through and during the last few minutes of cooking. To remove salmon,slide a long spatula between the skin and flesh of the cooked salmon,leaving the skin behind.