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Asian Grilled Salmon and Basmati Rice


Ingredients for Salmon
4 fresh salmon fillets
1/4 cup Dijon mustard
6 tablespoons low sodium soy sauce
1/4 of a cup of extra virgin olive oil
4 garlic cloves minced
Ingredients for Rice
1 cup Basmati rice
2 cups chicken stock
1/2 tablespoon of unsalted butter
2 scallions


Pre-heat the gas grill to medium-high heat. Whisk together the soy sauce, mustard, extra virgin olive oil and minced garlic together in a small bowl. Use a quarter of the mixture as a marinade; pour it over the salmon fillets and let sit for 45 minutes in the refrigerator. Reserve the remaining 3/4 for a sauce.
While the salmon is marinating prepare the rice (see instructions below.)
Spray the hot grill with olive oil cooking spray. Place the salmon down on the grill. Cook for 4 to 5 minutes per side. Turn carefully with a wide spatula spraying the grill with cooking spray between "flips." Transfer the fish to a serving platter and let rest for 10 minutes. Serve the fish with Basmati rice and reserved sauce drizzled over both.
For the rice, combine the rice, chicken stock and butter in a microwave safe covered dish. Cook on high for 5 minutes. Reduce the microwave setting to 50% power and microwave for 15 more minutes. Let stand for 5 minutes. Meanwhile, chop your scallions. Fluff your rice and garnish with chopped scallions. Serve with salmon and sauce.

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Serves 4

Nutritional Information
Per Serving

no nutrition information available

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