Pineapple Plank Salmon
1. Cut5 minutes
Cut 2 of the sides off each pineapple, leaving you with four ½” thick planks of pineapple skins. (Reserve the rest of the pineapple for another use!)
2. Brush5 minutes
Lay each salmon filet on one pineapple plank and brush with Kikkoman® Teriyaki Marinade & Sauce. Top the salmon with another pineapple plank, then tie with kitchen twine.
Grill on a preheated grill set to medium until salmon is cooked through.
4. Stir Fry8 minutes
Toss the veggies with a teaspoon of vegetable oil and remaining Kikkoman® Teriyaki Marinade & Sauce and place sheet tray on the grill and stir fry veggies until crisp-tender, about 8 minutes.
5. Toss2 minutes
In a medium bowl, toss the brown rice, edamame, minced chives, rice wine vinegar, and vegetable oil and season with salt and pepper.
6. Serve5-10 minutes
Serve the rice salad onto plates and garnish with toasted cashews, then top each plate with the grilled salmon and veggies. Remove the cooked salmon from the pineapple planks and serve with brown rice salad and stir-fried veggies and enjoy.