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Asian Salmon on the BBQ

Posted Mar 17 2010 12:00am


  • 1 salmon fillet
  • 1/2 tsp chilli garlic sauce
  • 1 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp lime juice
  • 1/2 tsp minced garlic
  • 1/2 cup mixed veggies (peppers and snap peas)
  • 2 baby bok choy
  • extra soy sauce and rice wine vinegar

1. Mix all marinade ingredients above in a small bowl, pour into a ziploc bag and place the fish inside. Refrigerate for at least 1 hour.

2. Place all veggies except for bok choy in a grill pan with the fish, and grill over medium-high heat for about 5 mins. Flip the fish, then grill another 5 mins or until the fish is cooked through.

3. Add extra soy sauce and rice wine vinegar to a skillet. Split the bok choy in half and lightly sautee until leaves begin to wilt. Serve on a plate with mixed veggies and salmon over top.

Note: I also added some Newman’s Own Light Sesame Thai dressing into the fish marinade, which gave it an awesome flavour.

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