Filed Under: grillbbq, Side, spicesherbs, Under 20 Mins, vietnamese

Grilled Asian Salmon

The bold Dijon soy sauce stands up perfectly to the strong natural flavour of salmon. Rice and sugar snap peas are perfect accompaniments.

April 8th, 2012

Recipes by Michele Schmidt
Photography by James Tse
Food Styling by Ian Muggridge
Prop Styling by Lara McGraw

Prep Time
10 minutes
Cook Time
10 minutes
  • 2-1/2 cups jasmine rice
  • 4 cups sugar snap peas, blanched
  • 3 cloves garlic, minced
  • 1/2 cup olive oil
  • 3 tablespoons soy sauce
  • 3 tablespoons Dijon mustard
  • 6 salmon fillets, 4-6 oz each, skin on
  1. Rinse rice under cold water until water runs clear. Place in a pot and cover with cold water (about 3 cups). Bring to a boil uncovered then reduce heat and simmer covered until cooked through, about 20 minutes.

  2. Remove from heat and leave covered until ready to eat. (Fluff with a fork just before serving.)

  3. Preheat barbecue to medium high. In a small bowl, combine garlic, oil, soy sauce and mustard. Spread half of mixture over fish.

  4. Gril fish, skin-side down, 5 minutes per side. Pour remaining sauce onto fish before serving.

Nutrients Per Serving

Nutrients per serving (with 1 cup rice and 1/2 cup sugar snap peas): 689 calories, 30 g fat, 36 g protein, 65 g carbohydrates, 2 g fibre. Excellent source of vitamin C, folate and iron.

Grilled Asian Salmon