4 (6 ounce) salmon fillets
1 jar of Bellisari’s Saigon Street Sauce
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
1 teaspoon sesame oil
1 cup white rice
2 tablespoons rice wine vinegar
1 spring of fresh rosemary for garnish
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. The last two minutes brush the salmon with Bellisari’s Saigon Street Sauce. Serve the salmon on the bed of sticky rice and enjoy!