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Grilled Wild Salmon Teriyaki Bowl

1 Min Read
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FM Staff

Yield: 12 servings

12 Trident Seafoods 4 oz. Redi-Grilled
Wild Alaskan Salmon Fillets
3 cloves garlic, minced
2 Tbsps. grated ginger root
12 oz. snow peas
12 oz. broccoli florets
4 oz. shredded carrots
3 oz. zucchini, sliced
3 Tbsps. vegetable oil
4 qts. cooked rice
18 oz. bottled teriyaki sauce
green onions, sliced, as needed
sesame seeds, as needed

  1. Heat Redi-Grilled Salmon Fillets according to package directions. Before serving, slice fillets about 1⁄2 -inch thick.

  2. Stir-fry garlic, gingerroot, snow pea pods, broccoli, carrots and zucchini in oil until crisp tender, about 3 minutes. Keep warm.

  3. Per Order: Portion 1 Trident Redi-Grilled Salmon Fillet, 1 1⁄2 cups rice and 1⁄12 vegetable mixture into a serving bowl. Drizzle with 1 1⁄2 oz. teriyaki sauce. Garnish with green onions and sesame seeds.

Submitted by Trident Seafoods

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

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