Asian Salmon with Sticky Rice
4(6 ounce) salmon fillets
1/4 cup honey
1/4 cup soy sauce
1 Tablespoon minced garlic
2 Tablespoons vegetable oil
2 Tablespoons freshly squeezed lime juice
1 1/2 teaspoons garlic chili paste, sambal oelek
1 teaspoon sesame oil
1/4 cup chopped cilantro
1 cup white rice
2 Tablespoons rice wine vinegar
Add the honey, soy sauce, garlic, vegetable oil, lime juice, garlic chili paste, and sesame oil to a resealable plastic bag.
Add the salmon fillets to the bag, seal and refrigerate for 30 minutes.
Cook the rice according to the package.
Add the rice wine vinegar to the cooked rice and stir to combine.
Preheat the grill to 450°F.
Remove the salmon from the marinade and place fillet side down onto the grill and grill for 4 minutes.
Flip the salmon and grill for 3 minutes more.
Pour the marinade into a small pan and bring the marinade to a boil for 2-3 minutes.
Remove the pan from the heat and stir in the cilantro.
Serve the salmon on the bed of sticky rice and ladle with the heated marinade.