Teriyaki Grilled King Salmon With Green Vegetable Medley & Pineapple Rice

Yields1 Serving

Teriyaki Sauce:

2 cups Soy Sauce

¾ cup Sweet Chili Sauce

3 tbsp Siracha

1 ½ cups 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

⅛ cup Brown Sugar

½ 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

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.

Nutrition Facts

Servings 0

Print Options:

Teriyaki Grilled King Salmon With Green Vegetable Medley & Pineapple Rice