Salmon Pilaf With Green Onions


  • 1 1/4 cups long-grain white rice
  • 1 bunch green onion, about 6
  • 1 tablespoon olive oil
  • 1 lb skinless salmon fillet, cut into 1-inch chunks
  • fresh cracked pepper
  • 1/4 cup teriyaki sauce


  1. Prepare rice as label directs, without salt. (I've subsituted no-salt chicken broth.) Thinly slice green onions; reserve 2 tablespoons of the dark green slices for garnishing pilaf.
  2. Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add onions and cook 3 minutes, stirring occasionally.
  3. Season salmon with teaspoon freshly ground black pepper. Add salmon to skillet and cook 7 to 8 minutes or until opaque throughout, stirring occasionally. Remove skillet from heat; spoon off and discard any fat, but leave salmon in skillet.
  4. Stir cooked rice and teriyaki sauce into skillet with salmon until well blended. To serve, garnish with dark green-onion slices.

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