• 4 fresh salmon fillets each around 200 g
  • 375 ml of CHOUFFE Soleil
  • 250 ml soy sauce
  • 125 ml mirin sauce
  • 175 ml brown sugar
  • The zest of 4 oranges (+ orange segments for the garnish)
  • 2 green onions, chopped
  • 2 tablespoons of fresh ginger, chopped
  • 2 cloves of garlic, crushed
  • Salt and pepper
  • In a thick-bottomed pan, heat the beer, soy sauce, brown sugar, mirin sauce, orange zest, green onions, ginger and garlic over a high heat.
  • Bring the marinade to the boil, stirring frequently until the sugar is dissolved. Boil for 10 to 15 minutes to reduce the marinade by half or until the mixture has a syrupy consistency. Remove from the heat and set it to one side.
  • Place the salmon fillets in a baking dish, and pour in the marinade. Cover and refrigerate for 1 to 2 hours.
  • Remove the fillets from the marinade.
  • Sieve the marinade to remove any lumps. In a pan, bring the liquid part of the marinade to the boil and reduce for about 5 minutes. Put it to one side.
  • Pre-heat the barbecue to an intense heat. Grease the grill.
  • Place the salmon fillets on a sheet of aluminium foil, and then on the grill. Close the cover and cook them for 4 to 5 minutes. Using a spatula, gently turn the salmon pieces over and cook for 2 to 3 minutes, or until the internal temperature reaches 70°C. Halfway through cooking, drizzle the fillets with the marinade on both sides.
  • Transfer the salmon fillets to a serving dish and pour the rest of the marinade over them. Prepare a radish and cucumber salad as an accompaniment. Add the orange segments, rice noodles sprinkled with sesame seeds and green onions.