2/3 cup of 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 cup Get Sauced® Szechuan sauce
Preheat grill to medium-high heat.
Cook rice according to package directions.
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 Get Sauced® Szechuan sauce over salmon and vegetables; cook 5 minutes or until salmon is cooked through and vegetables are tender-crisp. Remove from grill.
Stir remaining sauce into cooked rice. Serve salmon and vegetables on top of bed of rice.