Name: Pineapple-Salmon Teriyaki Stir-Fry with Broccoli & Green Onion
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 crowns broccoli; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 small bunch green onions (scallions); 2 ¼ cups jasmine rice; 1 ½ small pineapples; 1.02 kg salmon fillet; black pepper; cornstarch; honey; rice vinegar; salt; soy sauce; virgin coconut oil

Pineapple-Salmon Teriyaki Stir-Fry with Broccoli & Green OnionPineapple-Salmon Teriyaki Stir-Fry with Broccoli & Green Onion — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 crowns broccoli

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1 small bunch green onions (scallions)

2 ¼ cups jasmine rice

1 ½ small pineapples

1.02 kg salmon fillet

black pepper

cornstarch

honey

rice vinegar

salt

soy sauce

virgin coconut oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and salt; bring the mixture to a boil over high heat.

Wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, cut skin off pineapples, core, and medium dice (cut into ¾-inch cubes). Add a 1½ cups diced pineapple to a blender; set remaining pineapple aside in a medium bowl.

Peel the garlic and ginger; add to the blender along with soy sauce, honey, vinegar, and pepper. Blend on high until smooth. Set teriyaki sauce aside.

If using salmon with skin, place the fillet, skin-side down, on a cutting board. Holding the tail end firmly, use a knife to cut between the flesh and skin; continue to cut through the length of the fillet (take care not to cut through the skin); discard the skin. If you don’t have a tail end, start at one corner of the fillet and work your way in until the knife is between the skin and flesh.

Cut salmon into bite-sized pieces.

Preheat a large nonstick skillet over medium heat. Once the skillet is hot, add oil and swirl to coat the bottom.

Add salmon to the skillet; cook, stirring occasionally, until almost cooked through, 3-4 minutes. Transfer to a clean plate.

Meanwhile, separate broccoli into bite-sized florets and cut stems into smaller pieces.

Return skillet to the stove over medium heat. Add more oil to melt. Add broccoli and cook, stirring often, until slightly softened, 2-3 minutes.

In a small bowl, make a slurry by whisking water with cornstarch until smooth.

Add diced pineapple and teriyaki sauce to the skillet. Increase heat to high and add the cornstarch slurry in a steady stream while stirring quickly. Cook, stirring often, until sauce thickens, 2-3 minutes.

Add salmon back to the skillet; gently stir to combine and heat through, 1-2 minutes. Remove from heat.

Trim off and discard the ends of the green onions; cut the crosswise into ¼-inch pieces at an angle.

To serve, divide rice and salmon stir-fry between bowls. Garnish with green onion and enjoy!

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