- 2 crownsbroccoli
- 2 clovesgarlic
- 2 (1 inch) piecesginger root
- 1 small bunchgreen onions (scallions)
- 1 ½ cupsjasmine rice
- 1 smallpineapple
- 1 ½ lbsalmon fillet
-  black pepper
-  rice vinegar
-  soy sauce
-  virgin coconut oil
- 1Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and salt; bring the mixture to a boil over high heat.
1 ½ cups jasmine rice 3 cup water ½ tsp salt
- 2Wash and dry the fresh produce.
1 small pineapple 2 (1 inch) pieces ginger root 2 crowns broccoli 1 small bunch green onions (scallions)
- 3Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
- 4Meanwhile, cut skin off pineapple, core, and medium dice (cut into ¾-inch cubes). Add a 1 cup diced pineapple to a blender; set remaining pineapple aside in a medium bowl.
- 5Peel the garlic and ginger; add to the blender along with soy sauce, honey, vinegar, and pepper. Blend on high until smooth. Set teriyaki sauce aside.
2 cloves garlic ⅓ cup soy sauce 2 tbsp honey ¼ cup rice vinegar ¼ tsp black pepper
- 6If using salmon with skin, place the fillet, skin-side down, on a cutting board. Holding the tail end firmly, use a knife to cut between the flesh and skin; continue to cut through the length of the fillet (take care not to cut through the skin); discard the skin. If you don’t have a tail end, start at one corner of the fillet and work your way in until the knife is between the skin and flesh.
1 ½ lb salmon fillet
- 7Cut salmon into bite-sized pieces.
- 8Preheat a large nonstick skillet over medium heat. Once the skillet is hot, add oil and swirl to coat the bottom.
2 tsp virgin coconut oil
- 9Add salmon to the skillet; cook, stirring occasionally, until almost cooked through, 2-3 minutes. Transfer to a clean plate.
- 10Meanwhile, separate broccoli into bite-sized florets and cut stems into smaller pieces.
- 11Return skillet to the stove over medium heat. Add more oil to melt. Add broccoli and cook, stirring often, until slightly softened, 1-2 minutes.
2 tsp virgin coconut oil
- 12In a small bowl, make a slurry by whisking water with cornstarch until smooth.
¼ cup water 4 tsp cornstarch
- 13Add diced pineapple, salmon, and teriyaki sauce to the skillet.
- 14Increase heat to high and add the cornstarch slurry in a steady stream while stirring quickly. Cook, stirring often, until sauce thickens, 2-3 minutes. Remove from heat.
- 15Trim off and discard the ends of the green onions; cut the crosswise into ¼-inch pieces at an angle.
- 16To serve, divide rice and salmon stir-fry between bowls. Garnish with green onion and enjoy!