Teriyaki Salmon and Rice

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Pink salmon

  Fish, raw

  20 oz or 567g

• Teriyaki sauce

  Ready-to-serve

  2 cup or 576g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Limes

  Raw

  1 fruit or 67g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

Directions

1. Cook the rice according to package directions.
2. Place the salmon in a shallow dish and pour the teriyaki sauce over the fillets. Use tongs to flip the fillets, ensuring they are fully coated.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the fillets and cook for 5 minutes on the first side, then flip and cook for another 2 minutes. Transfer to a plate and set aside.
4. Pour the remaining teriyaki sauce from the dish into the hot skillet. Add the zest of 1/2 lime and let the mixture bubble and reduce for a few minutes. Return the salmon to the skillet and spoon the sauce over the top.
5. Serve the salmon over rice, topped with sauce. Garnish with chopped cilantro and lime wedges.

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