Teriyaki Salmon with Gingered Vegetable Rice • Seafood Nutrition Partnership


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.

This tangy and flavorful teriyaki salmon with gingered vegetable rice is the perfect entree for any night (or two) of the week.

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