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Fresh Baby - Teriyaki Salmon with Gingered Brown Rice Image

Teriyaki Salmon
with Gingered Brown Rice

  • ¼ cup low-sodium teriyaki sauce
  • ¾ cup sliced green onions, divided
  • 1 ½ teaspoons minced ginger, divided
  • 1 ½ pounds fresh salmon fillet, cut in 6 pieces
  • 3 tablespoons low-fat olive oil and vinegar dressing
  • 3 cups hot cooked brown rice
  • 1 cup shelled edamame beans* or diagonally sliced snow peas
  • ½ cup shredded carrots
  • ¼ cup sliced green onions
  • Salt and pepper to taste (optional)
  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. Add hot rice, edamame beans, carrots and remaining green onions; toss well. If desired, add salt and pepper to taste. Cover to keep warm.
  3. 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. Discard remaining marinade.
  4. Serve salmon with rice mixture. If desired, serve with steamed broccoli.

Serves: 6


*Edamame beans may be found in the produce section or freezer case of your grocery store.


Recipe provided by USDA MyPlate Kids Partner Group member: USA Rice