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Ambassador [Associate]
Ambassador [Associate]
  • 704 calories
  • 35 min
  • 4 servings


  • 2 crowns broccoli
  • 2 cloves garlic
  • 2 (1 inch) pieces ginger root
  • 1 small bunch green onions (scallions)
  • 1 ½ cups jasmine rice
  • 1 small pineapple
  • 1 ½ lb salmon fillet
  • black pepper
  • cornstarch
  • honey
  • rice vinegar
  • salt
  • soy sauce
  • virgin coconut oil


  1. Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and salt; bring the mixture to a boil over high heat.
    • 1 ½ cups jasmine rice
    • 3 cup water
    • ½ tsp salt
  2. Wash and dry the fresh produce.
    • 1 small pineapple
    • 2 (1 inch) pieces ginger root
    • 2 crowns broccoli
    • 1 small bunch green onions (scallions)
  3. Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
  4. Meanwhile, cut skin off pineapple, core, and medium dice (cut into ¾-inch cubes). Add a 1 cup diced pineapple to a blender; set remaining pineapple aside in a medium bowl.
  5. Peel the garlic and ginger; add to the blender along with soy sauce, honey, vinegar, and pepper. Blend on high until smooth. Set teriyaki sauce aside.
    • 2 cloves garlic
    • ⅓ cup soy sauce
    • 2 tbsp honey
    • ¼ cup rice vinegar
    • ¼ tsp black pepper
  6. If using salmon with skin, place the fillet, skin-side down, on a cutting board. Holding the tail end firmly, use a knife to cut between the flesh and skin; continue to cut through the length of the fillet (take care not to cut through the skin); discard the skin. If you don’t have a tail end, start at one corner of the fillet and work your way in until the knife is between the skin and flesh.
    • 1 ½ lb salmon fillet
  7. Cut salmon into bite-sized pieces.
  8. Preheat a large nonstick skillet over medium heat. Once the skillet is hot, add oil and swirl to coat the bottom.
    • 2 tsp virgin coconut oil
  9. Add salmon to the skillet; cook, stirring occasionally, until almost cooked through, 2-3 minutes. Transfer to a clean plate.
  10. Meanwhile, separate broccoli into bite-sized florets and cut stems into smaller pieces.
  11. Return skillet to the stove over medium heat. Add more oil to melt. Add broccoli and cook, stirring often, until slightly softened, 1-2 minutes.
    • 2 tsp virgin coconut oil
  12. In a small bowl, make a slurry by whisking water with cornstarch until smooth.
    • ¼ cup water
    • 4 tsp cornstarch
  13. Add diced pineapple and teriyaki sauce to the skillet. Increase heat to high and add the cornstarch slurry in a steady stream while stirring quickly. Cook, stirring often, until sauce thickens, 2-3 minutes.
  14. Add salmon back to the skillet; gently stir to combine and heat through, about 1 minute. Remove from heat.
  15. Trim off and discard the ends of the green onions; cut the crosswise into ¼-inch pieces at an angle.
  16. To serve, divide rice and salmon stir-fry between bowls. Garnish with green onion and enjoy!

Nutrition per Serving

Net Carbs


  • chef's knife
  • colander
  • cutting board
  • hand or regular blender
  • measuring cups
  • measuring spoons
  • medium saucepan
  • mixing bowls
  • nonstick skillet
  • stirring spoon
  • whisk or fork