Grilled Teriyaki Salmon with Ginger Rice and Bok Choy

TurboFire Inferno Plan Dinner: Day 2

Ingredients:

• 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

Directions:

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.