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Pineapple Salmon With Cashew Brown Rice
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Chef Stuart O'Keeffe's Pineapple Salmon with Cashew Brown Rice
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Serves 4
Ingredients:
1 cup brown rice
3 Tbsp. low sodium soy sauce
6 oz. can pineapple chunks in juice, chopped roughly, drain and reserve in juice
1 Tbsp. olive oil
4 (6 oz) salmon filets
1/2 cup cashews, coarsely chopped
5 green onions, chopped evenly (white and green parts) and reserve 1 Tbsp. for garnish
Salt and pepper to taste
Directions:
In the Chef Series™ 2½ Qt./2.5L Covered Saucepan, bring 2½ cups of water to a boil. Add brown rice and cook to preference. Set aside. In the Quick Shake® Container, combine soy sauce and
pineapple juice from can. Set aside. Heat 1 tbsp olive oil in the Chef Series ™ 9½"/24 cm Nonstick Open Fry Pan. Sauté salmon until cooked through to an internal temperature of
145°F/63°C, about 3 minutes on each side. Add soy sauce mixture approximately 2 minutes before the salmon is cooked through on the second side. Remove salmon from pan and set aside. Add cooked
brown rice, pineapple chunks, green onion and cashews to the pan, and mix well. Place the leftovers in a Vent 'N Serve™ Container for another meal during the week or servie it for dinner.
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