Buttery grilled salmon smothered in a deeply flavoured Chinese-inspired kung pao sauce and topped with fresh broccoli slaw and peanut crunch is a recipe for taco night happiness. Using the same sauce for the fish and broccoli elevates the tacos with an even greater savoury, spicy, sweet flavour that is the signature of kung pao.
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Don’t flip out
Cooking delicate fish, like salmon, on the grill on its skin side without flipping it removes much of the chance of it sticking to the grill grates or the dread of having the flesh break apart and face a fiery death below. Plus, you get extra crispy skin, for those who enjoy the crunchy treat.
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This recipe was originally published in the June 2025 issue of alive magazine.
