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Pineapple-Salmon Teriyaki Stir-Fry with Broccoli & Green Onion.

  • 2 crowns
    broccoli
  • 2 cloves
    garlic
  • 2 (1 inch) pieces
    ginger root
  • 1 small bunch
    green onions (scallions)
  • 1 ½ cups
    jasmine rice
  • 1 small
    pineapple
  • 1 ½ lb
    salmon fillet
  •  
    black pepper
  •  
    cornstarch
  •  
    honey
  •  
    rice vinegar
  •  
    salt
  •  
    soy sauce
  •  
    virgin coconut oil
  • 1
    Using 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
  • 2
    Wash and dry the fresh produce.
    1 small pineapple
    2 (1 inch) pieces ginger root
    2 crowns broccoli
    1 small bunch green onions (scallions)
  • 3
    Once 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.
  • 4
    Meanwhile, 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.
  • 5
    Peel 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
  • 6
    If 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
  • 7
    Cut salmon into bite-sized pieces.
  • 8
    Preheat 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
  • 9
    Add salmon to the skillet; cook, stirring occasionally, until almost cooked through, 2-3 minutes. Transfer to a clean plate.
  • 10
    Meanwhile, separate broccoli into bite-sized florets and cut stems into smaller pieces.
  • 11
    Return 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
  • 12
    In a small bowl, make a slurry by whisking water with cornstarch until smooth.
    ¼ cup water
    4 tsp cornstarch
  • 13
    Add diced pineapple, salmon, and teriyaki sauce to the skillet.
  • 14
    Increase 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.
  • 15
    Trim off and discard the ends of the green onions; cut the crosswise into ¼-inch pieces at an angle.
  • 16
    To serve, divide rice and salmon stir-fry between bowls. Garnish with green onion and enjoy!