Salmon with Ponzu Sauce

1.5 kg fresh salmon (with skin) - or you can use fresh ocean trout

Sauce:

1 cup fresh orange juice

1/2 cup vodka or gin

1/4 cup sugar

1/4 cup gluten free soy sauce

2 tablespoons lime juice

pinch of chili paste

salt and pepper

2 teaspoons water

1 tablespoon cornstarch

Put all sauce ingredients into pan, except cornstarch and water.

Bring to boil and simmer until it is reduced to approx one cup.

Stir water and starch together and whisk into pot to thicken sauce.

Cool slightly before use.

Place fish on baking tray lined with foil and spray with cooking oil. Brush most of the sauce onto the salmon and season well. Fold in the sides of the foil to encase the fish so that the sauce stays around the salmon.

Preheat grill. Grill fish flesh side up until fish almost begins to burn. Pour over the remaining sauce.

Serve immediately or can be refrigerated until needed and eaten cold.