AuthorMike EgrieCategory, DifficultyIntermediate
Teriyaki Salmon Ginger-Pineapple Steamed Rice
Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 4 portions (5 ounces each) skinless teriyaki salmon
 16 oz sliced peppers and onions
 3.50 oz boil-in-bag basmati rice
 1 cup chopped fresh pineapple chunks
 1 tsp ginger paste
 Chopped green onions for garnish (optional)
1

Preheat oven to 375°; line rimmed baking pan with parchment paper. Place salmon on 1 side of prepared pan; place peppers and onions on opposite side. Bake salmon and vegetables 15 minutes or until internal temperature of salmon reaches 145° and vegetables are tender-crisp, stirring vegetables once.

2

Prepare rice as label directs; transfer to larger bowl. Add pineapple, ginger paste and vegetables; toss. Makes about 6 cups.

3

Serve salmon over rice garnished with green onions, if desired.

Chef Tip: Customize this dish by swapping the rice with yellow zucchini noodles and/or the ginger paste with toasted sesame-ginger marinade.

Ingredients

 4 portions (5 ounces each) skinless teriyaki salmon
 16 oz sliced peppers and onions
 3.50 oz boil-in-bag basmati rice
 1 cup chopped fresh pineapple chunks
 1 tsp ginger paste
 Chopped green onions for garnish (optional)

Directions

1

Preheat oven to 375°; line rimmed baking pan with parchment paper. Place salmon on 1 side of prepared pan; place peppers and onions on opposite side. Bake salmon and vegetables 15 minutes or until internal temperature of salmon reaches 145° and vegetables are tender-crisp, stirring vegetables once.

2

Prepare rice as label directs; transfer to larger bowl. Add pineapple, ginger paste and vegetables; toss. Makes about 6 cups.

3

Serve salmon over rice garnished with green onions, if desired.

Teriyaki Salmon with Ginger-Pineapple Steamed Rice
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