FOUR SEASONS BREEZE | FEBRUARY 2019 19
Asian Salmon Pilaf
By Irene Welker
INGREDIENTS
• 2 cups cooked long grain white rice
• 6 green onions
• 1 to 2 tablespoons olive oil
• 1 pound skinless salmon filets, cut into one inch
chunks
• Pepper
• ⅓½ teaspoon finely minced ginger
• 1 clove garlic, minced
• ¼ cup slivered almonds
• ¼ cup teriyaki sauce
• 1 red mini sweet pepper or ¼ cup red bell
pepper, cut into matchstick pieces
This is a fabulous dish that can be prepared in less than an hour. I made it for a
group who claimed not to like fish and nothing was left. It is also incredibly versatile.
If you don't like fish, substitute chicken or beef. The rice can be made with chicken
broth instead of water for a more intense flavor. Additional vegetables such as peas
or carrots may be added. However you decide to prepare it, enjoy.
Serves 4
Total Time, approximately 40 minutes
1. Prepare rice according to package directions, omitting salt.
2. While rice is cooking, place 12 inch skillet on stove over medium
heat. Add enough oil to barely coat the bottom of the pan.
3. Thinly slice green onions, white and green parts. Remove 2
tablespoons of the green parts to be used for garnish. Add the
rest of the onion to the heated oil in the pan. Cook 3 minutes,
stirring occasionally.
4. Pat salmon dry with paper towel. Season with pepper. Add
to skillet. Add ginger, garlic and almonds. Cook until fish is
opaque (5 to 7 minutes).
5. Stir in cooked rice and teriyaki sauce, blending well.
6. Transfer to a serving dish. Top with reserved green onion and
red bell pepper.
DIRECTIONS
