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Publix Simple Meals

Teriyaki Glazed Salmon and Spring Onion Rice

Servings:
Makes 4 Servings
Total Time:
20 minutes
Active Time:
20 minutes

Cooking Sequence


-- Prepare rice and begin to simmer - 5 minutes

-- Prepare salmon and serve - 15 minutes


Cooking Instructions

Teriyaki Glazed Salmon

Ingredients

4 salmon fillets, skin removed (1 1/2 lb)

1/4 cup mayonnaise

2 tablespoons teriyaki sauce

1 tablespoon ginger spice paste

1 tablespoon cilantro herb paste

1 tablespoon roasted garlic

Prep


-- Preheat 2-sided tabletop grill.

-- Always check fish for bones.



Steps


1. Combine all ingredients (except salmon) until well blended. Dip both sides of salmon into teriyaki mixture to coat.

2. Place salmon on grill and spread remaining teriyaki mixture on top of fish. Close lid (or cover with foil); grill 5-7 minutes or until 145°F (or flesh separates easily). Note: If using regular grill or grill pan, double cooking time, turning once. Serve.



Spring Onion Rice

Ingredients

1 tablespoon sesame oil

3/4 cup pre-sliced green onions

1/4 cup pine nuts (or slivered almonds)

1/4 cup water

1 teaspoon seasoned salt

2 (8.8-oz) pouches pre-cooked white rice

Steps


1. Preheat medium saucepan on medium-high 2-3 minutes. Place oil in pan, then add onions and nuts; cook and stir 1-2 minutes or until golden.

2. Stir in water and seasoned salt. Squeeze rice pouches to break rice apart; then stir rice into onion mixture.

3. Reduce heat to low; cover and simmer 8-10 minutes or until rice is fluffy and liquid is absorbed. Serve.



Aprons Advice


-- Complete your meal with green peas, dinner rolls, and a layer cake for dessert.

-- Substitute reduced-fat mayonnaise to lower the fat content of this meal.



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Nutritional Information

Teriyaki Glazed Salmon

CALORIES (per 1/4 recipe) 450kcal; FAT 30g; CHOL 100mg; SODIUM 470mg; CARB 8g; FIBER 0g; PROTEIN 34g; VIT A 2%; VIT C 45%; CALC 2%; IRON 2%

Spring Onion Rice

CALORIES (per 1/4 recipe) 300kcal; FAT 12g; CHOL 0mg;SODIUM 380mg; CARB 42g; FIBER 2g; PROTEIN 5g;VIT A 4%; VIT C 6%; CALC 6%; IRON 8%