- Cut 2 of the sides off each pineapple, leaving you with four ½” thick planks of pineapple skins. (Reserve the rest of the pineapple for another use!)
- Lay each salmon filet on one pineapple plank and brush with Kikkoman® Teriyaki Marinade & Sauce. Top the salmon with another pineapple plank, then tie with kitchen twine.
- Grill on a preheated grill set to medium until salmon is cooked through.
- Toss the veggies with a teaspoon of vegetable oil and remaining Kikkoman® Teriyaki Marinade & Sauce and place sheet tray on the grill and stir fry veggies until crisp-tender, about 8 minutes.
- In a medium bowl, toss the brown rice, edamame, minced chives, rice wine vinegar, and vegetable oil and season with salt and pepper.
- Serve the rice salad onto plates and garnish with toasted cashews, then top each plate with the grilled salmon and veggies. Remove the cooked salmon from the pineapple planks and serve with brown rice salad and stir-fried veggies and enjoy.
Pineapple Plank Salmon
Yield
Serves 2
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
40 minutes
kikkoman products used:
ingredients
3 tablespoons Kikkoman® Teriyaki Marinade & Sauce
2 pineapples
2 salmon filets
1 bunch asparagus
4 scallions
2 bell peppers, seeded
2 carrots, sliced into 1” coins
2 cups cooked brown rice
½ cup cooked edamame, thawed if frozen
1 small bunch chives, finely minced (about ¼ cup)
½ cup toasted cashews, chopped
2 tablespoons rice wine vinegar
1 tablespoon vegetable oil
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
