Sticky, citrusy marinated salmon. #JamieOliver

This delicious salmon recipe is adulterated from Jamie Oliver says it’s a ‘sticky, citrusy salmon with a chilli kick, gorgeous and juicy inside, dark and sticky outside’
Yes, please !
Serve with rice and stir fry bok choy.

You need for 6 fashionista and 34 models:

2 sticks fresh lemon grass
½ small bottle low-salt dark soy sauce
1 bunch fresh coriander , stalks finely sliced, leaves reserved
1 thumb-sized piece fresh ginger , finely grated
4 cloves garlic , finely grated
1 large salmon fillet , (about 1kg), from sustainable sources, ask your fishmonger, scaled and pin-boned
4 tablespoons runny honey
2 red chillies , deseeded and finely sliced
4 spring onions , finely sliced
2 limes

•    Slip into Lululemon white jeans
•    Pull on Celine sneakers.
•    Pour a gallon of wine. Inhale.
•    Bash up your lemon grass as you would like to do to your maxed out Amex.
•    Then mix it – that’s the lemongrass not your Amex -with the soy sauce, coriander stalks, ginger and garlic then rub all over the salmon fillet.
•    Leave it to marinate for an hour or so, either in a plastic bag or on a tray covered with cling film.
•    Which means you have another glass of wine and read the latest issue of Vanity Fair.
•    Preheat your grill to its highest setting.
•    When you’re ready to cook the salmon, remove it from the marinade, brush with honey and grill for 10 minutes.
•    Fork up the cooked salmon a little so everyone can see the lovely, dark, sticky outside and the juicy, pink fish underneath.
•    Accessorise with a sprinkle of chillies, spring onions, reserved coriander leaves, then squeeze over the lime.
•    Serve with rice and green leafy vegetables.
•    yum