This tangy and flavorful teriyaki salmon with gingered vegetable rice is the perfect entree for any night (or two) of the week.
| 1/4 cup low-sodium teriyaki sauce | |
| 3/4 cup green onions, sliced and divided | |
| 1 1/2 tsp. ginger, minced and divided | |
| 1 1/2 lbs. fresh salmon fillet, cut in 6 pieces | |
| 3 Tbsp. low-fat olive oil and vinegar dressing | |
| 3 cups hot cooked brown rice | |
| 1 cup shelled edamame beans or snow peas, diagonally sliced | |
| 1/2 cup carrots, shredded | |
| Salt and pepper, to taste |
Recipe courtesy of USA Rice
| 1. | In shallow bowl mix teriyaki sauce, ¼ cup of green onions and ¾ teaspoon ginger; place salmon fillets in teriyaki mixture and marinate 15 to 20 minutes, turning occasionally. |
| 2. | In large bowl combine dressing and remaining ginger. |
| 3. | Add hot rice, edamame beans, carrots and remaining green onions; toss well. If desired, add salt and pepper to taste. Cover to keep warm. |
| 4. | Remove salmon from marinade. Grill or pan sear salmon over medium-high heat 3 to 4 minutes on each side, drizzling with 1 tablespoon of marinade, until cooked through but moist and tender. |
| 5. | Serve salmon with rice mixture. |
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