Teriyaki Salmon With Gingered Vegetable Rice

Teriyaki Salmon With Gingered Vegetable Rice

Meal / Course: Main Dish
Main Ingredient: Fish/Seafood, Vegetables

Servings: Makes 6 servings


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 white or 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


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. 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. 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. Serve salmon with rice mixture. If desired, serve with steamed broccoli.

*Edamame beans may be found in the produce section or freezer case of your grocery store. Nutrition calculations prepared with brown rice.
Nutrition Facts
Serving Size 3 oz cooked salmon plus 2/3 cup rice mixture
Calories 380
% Daily Value *
Total Fat 15 g23 %
Cholesterol 65 mg22 %
Sodium 420 mg18 %
Total Carbohydrate 30 g10 %
Dietary Fiber 4 g16 %
Protein 29 g58 %
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.