| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
people
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Ingredients
- 4 salmon fillets
- 2 large zucchini squash
- 1/2 bottle primal kitchen teriyaki sauce
- olive oil
- salt
- 2 cups dry jasmine or basmati rice
- 1 can coconut milk
Ingredients
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Instructions
- Preheat your oven to 425 degrees
- Chop zucchini into 1 inch rounds.
- Pat salmon dry, Remove skin with knife and cube into bite size cubes.
- Add salmon and zucchini to a parchment paper lined sheet pan.
- Pour 1/2 bottle of teriyaki sauce over the pan mixture, and a few drizzles of olive oil to coat. Toss to combine. Sprinkle salmon and zucchini with salt. Spread salmon and zucchini into an even layer on the sheet pan.
- Bake at 425 degrees for about 25 minutes or until the salmon is cooked through and zucchini is tender with crisp edges. End with a 1-2 minute broil to get little crisp edges on everything.
- While the salmon cooks, lets prepare the rice. In a pot or dutch oven on your stove, add in 2 cups of dried rice that is rinsed. Use a mesh strainer.This will remove the extra starch build up. After you add the rice, add in one can of coconut milk and 1 and 1/2 cups of water. Bring mixture to a boil over high heat. Once the mixture is boiling, cover and reduce to simmer for 15-20 minutes or until cooked and fluffy. Season with salt.
- Serve salmon over rice and enjoy! Sprinkle of sesame seeds is optional.
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