Take a small bowl and add the Five Fruit Marmalade, rice vinegar, soy sauce, garlic, ginger, sesame and olive oils and the chilli if desired. Blend with a hand blender to mix but not too much (not as a paste).
Coat the salmon with the mixture on both sides and cover with Clingfilm and allow to marinate for a few hours in the fridge, if you are short of time try and leave it for at least 30 minutes.
Heat the grill or cook on the BBQ.
Using a double wrap of tin foil, sprinkle a little oil on it and then add the fish, keeping the marinade to one side.
Wrap the fish in the foil, I would do one each but you can do them all in one if you wish. You just may need to cook them a wee while longer.
Cook on the grill or BBQ for about 6-8 minutes depending on the size of the fish, it should be just opaque in the centre when they are done, better to under than overdo them.
Whilst the fish is cooking put the rest of the marinade in a pan and heat through adding just a little water if needed.
When the fish is ready to serve cover with the glazed marinade and serve with a fresh green salad dressed with sliced orange and sprinkled with chopped walnuts.