Grilled Teriyaki Salmon with Ginger Rice and Bok Choy

TurboFire Inferno Plan Dinner: Day 2


  • Two 4 oz. pieces of wild salmon, without skin
  • 3 Tbsp. teriyaki marinade or sauce
  • 2 pineapple rings
  • 1 garlic clove
  • 1 medium head of bok choy
  • 1/2 tsp. sesame oil
  • 1/3 cup of brown rice
  • 1 tsp. powdered ginger


  1. Marinate the salmon in teriyaki overnight, or for an hour before grilling.
  2. Grill the salmon for 5 minutes on each side.
  3. Place pineapple slices on the grill for 2 minutes and sear.
  4. Add rice, 2/3 cup of water, and 1 tsp. powdered ginger into a rice cooker or saucepan.
  5. Cook on low heat until rice is tender.
  6. Meanwhile, spritz nonstick cooking spray and 1/2 tsp. sesame oil into frying pan. Sauté 1 garlic clove and the bok choy until soft, yet still crisp.

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