Teriyaki Grilled King Salmon With Green Vegetable Medley & Pineapple Rice
Entree
Ingredients
Teriyaki Sauce:
2 cup Soy Sauce
3/4 cup Sweet Chili Sauce
3 tbsp Siracha
1 1/2 cup Brown Sugar
1 cup Orange Juice
1 tbsp Garlic
1 cup Water
1 tbsp Onion Powder
1 tbsp Ground Ginger
Green Vegetable Medley:
3 oz Asparagus
3 oz Green Beans
3 oz Brussels Sprouts
3 oz White Onion
3 tbsp Sesame Oil
1 tbsp Rice Vinegar
2 tsp Siracha
1/8 cup Brown Sugar
1/2 tsp Chili Flakes
2 tsp Salt
2 tsp Pepper
2 tsp Garlic Powder
2 tsp Ginger Powder
Salmon:
1 6 to 8-ounce salmon fillet
Pineapple
4 oz Pineapple Chunks
Directions
Salmon:
Season salmon with lemon pepper and grill. Glaze with Teriyaki Sauce and finish in oven until fish reaches internal temperature of 145 degrees.
Rice:
Cook rice, set aside. Grill pineapple chucks and cut into small chunks. In a sauté pan, heat and mix rice and pineapple with sweet chili sauce and soy sauce.
Teriyaki Sauce:
Simmer all ingredients in a sauce pan for 20 minutes and thicken with cornstarch slurry if desired.
