Szechwan Grilled Salmon

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Here’s a fusion of international flavours: Atlantic salmon with Asian- inspired spicy peanut satay sauce, served atop fragrant basmati rice from India.

Tags: Easy, 30 mins, Entrées, Fish, Vegetables, Rice & Grains, BBQ, Grilling, Omega 3
Serves: 4
Skill level: Easy
Prep time: 10  minutes
Cooking time: 20  minutes
Total: 30  minutes

Additional Information


2/3 cups (150 mL) PC Indian Basmati Rice
4 skin-on salmon fillets (approx. 6 oz/175 g each)
3/4 lb (375 g) asparagus
2 sweet red peppers, cored and quartered
1/2 cups (125 mL) PC MEMORIES OF Szechwan Spicy Peanut Satay Sauce


  1. Preheat barbecue to medium-high heat.
  2. Cook rice according to package directions.
  3. Meanwhile, place salmon skin side down on greased grill. Place asparagus and red pepper on grill. Close lid and cook 8 to 10 minutes, turning vegetables once. Do not turn salmon. Brush half of sauce over salmon and vegetables; cook 5 minutes or until salmon is cooked through and vegetables are tender-crisp. Remove from grill. (Slide spatula between fish and skin, leaving skin behind on grill for later clean-up).
  4. Stir remaining sauce into cooked rice. Serve salmon and vegetables on top of bed of rice.

Chef's Tips

If desired, turn salmon once after 5 minutes, and after brushing with sauce, just to char.

Nutritional Information

Calories 630 Cal
Fat 33 g
Omega-3 Polyunsaturates 6.3 g
Sodium 790 mg
Carbohydrate 45 g
Fibre 6 g
Protein 39 g