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Salmon rice with pineapple

February 20, 2013  |  Share

Who knew there was a website called, “What’s for Dinner?” Even though I am not making this tonight, this sounds like it would be a big hit with the kids! I am going to try it soon. 

Salmon Fried Rice with Herbed Pineapple

Teriyaki sauce flavors instant rice stir-fried with onions, peas and salmon. Serve with warm herbed pineapple tidbits.

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Serves 4

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1 cup water
1 cup instant rice
6 tablespoons teriyaki sauce
4 ounces onion
1/2 cup frozen peas
16 ounces cooked salmon
2 cups pineapple tidbits
1 dash fresh thyme
1 dash fresh rosemary

From kitchen to table in 

Directions

  1. In a saucepan, heat water on high until boiling. Stir in instant rice, cover and reduce heat to lowest setting.
  2. While rice cooks, chop onion and set aside. Mince herbs and set aside
  3. When rice has absorbed all the water (about 15 minutes), transfer to a non-stick skillet. Add onion and teriyaki sauce and cook over medium heat until onion is becoming tender (about 5 minutes).
  4. Drain off juice from pineapple, reserving one tablespoon. Place pineapple and reserved juice in a skillet along with minced herbs. Heat on medium. Stir often.
  5. Add frozen peas to rice and continue to cook until peas are tender and cooked through. Stir often. Serve with pineapple.

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