This is one of my absolute favorite recipes now, from the TurboFire 5 Day Inferno Meal Plan! We had it for dinner last night and I'll tell you, I've never liked salmon, but I clean my plate when we have this. I want more just thinking about it!!!
I do make some small substitutions. I'm not a fan of ginger so I leave that out. I should try it just for the heck of it, right? I also double or even triple the bok choy, because once you cook it, it shrivels up to nothing. And I love garlic so a little extra doesn't hurt. J I use hot chili sesame oil to give it a little spice. It's phenomenal. I get my wild salmon from Trader Joe's, sometimes they have patties and sometimes fillets. And I buy the pre-cooked brown rice from Trader Joe's as well. Overall, the meal takes about 10 minutes to make!
Two 4 oz pieces of wild salmon, without the skin
3 Tbsp. teriyaki marinade or sauce
2 pineapple rings, canned in juice, drained
1 garlic clove
1 medium head of bok choy, roughly chopped
½ tsp. sesame oil
1/3 cup of brown rice
1 tsp. powdered ginger
Directions: Marinade the salmon in teriyaki overnight, or for an hour before grilling. Grill the salmon for 5 min on each side. Place pineapple slices on the grill for 2 min. and sear.
Add rice, 2/3 cup of water, and 1 tsp. powdered ginger into a rice cooker or saucepan. Cook on low heat until the rice is tender. Meanwhile, spritz nonstick cooking spray and ½ tsp sesame oil into a frying pan. Saute 1 garlic clove and the bok choy until soft, yet still crisp.
Makes 2 servings.
Calories 336/Protein 27 g/Carbs 41 g/Total Fat 6 g/Fiber 2 g
Oh man, I'm hungry now!