Serves 4

4 Salmon Steaks  225 grams or 8 ounces]

To Serve

Tomato Wedges

3 Spring Onions, finely chopped

Shredded Lettuce

Marinade

4 garlic cloves

2 tbsp virgin olive oil

pind of ground allspice

pinch of ground cinnamon

juice of 2 limes

1-2 tsp marinade from canned chipotle

chillies or bottled chipotle salsa

1/4 tsp ground cumin

pinch of sugar

salt and pepper

lime slices to garnish

Method

1)To make the marinade, finely chop the garlic and place in a non-metallic bowl with the oil, allspice, cinnamon, lime juice, chipotle marinade, cumin and sugar. Add salt and pepper to taste and stir well.

2) Coat the salmon with the garlic mixture, then transfer to a large, non-metallic dish. Cover with clingfilm and leave to marinate in the refrigerator for 1 hour.

3)Preheat the grill to medium. Transfer the salmon steaks to grill for 3-4 minutes on each side, or until cooked through.  Alternatively, barbecue the salmon steaks.

4) To serve, mic the tomato with spring onions. Place the salmon on individual plates and arrange tomato salad and lettuce alongside. Garnish with lime slices and serve at once.