Teriyaki Salmon with Ginger-Pineapple Steamed Rice
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.
- 11 g Fat
- 2 g Saturated
- 90 mg Cholesterol
- 724 mg Sodium
- 39 g Carbohydrates
- 2 g Fiber
- 15 g Sugars
- 6 g Added Sugars
- 35 g Protein
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Nutritional Information
- 11 g Fat
- 2 g Saturated
- 90 mg Cholesterol
- 724 mg Sodium
- 39 g Carbohydrates
- 2 g Fiber
- 15 g Sugars
- 6 g Added Sugars
- 35 g Protein
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.
Chef Tip: Customize this dish by swapping the rice with yellow zucchini noodles and/or the ginger paste with toasted sesame-ginger marinade.