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
Wash and dry the fresh produce.
1 small pineapple
2 (1 inch) pieces ginger root
2 crowns broccoli
1 small bunch green onions (scallions)
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.
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.
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
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
Cut salmon into bite-sized pieces.
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
Add salmon to the skillet; cook, stirring occasionally, until almost cooked through, 2-3 minutes. Transfer to a clean plate.
Meanwhile, separate broccoli into bite-sized florets and cut stems into smaller pieces.
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
In a small bowl, make a slurry by whisking water with cornstarch until smooth.
¼ cup water
4 tsp cornstarch
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.
Add salmon back to the skillet; gently stir to combine and heat through, about 1 minute. Remove from heat.
Trim off and discard the ends of the green onions; cut the crosswise into ¼-inch pieces at an angle.
To serve, divide rice and salmon stir-fry between bowls. Garnish with green onion and enjoy!