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Salmon Pilaf with Green Onions


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Rate this recipe 4.4/5 (9 Votes)


  • 1 1⁄4 cups long-grain white rice
  • 1 bunch green onion, about 6
  • 1 tablespoon olive oil
  • 1 lb skinless salmon fillet, cut into 1-inch chunks
  • fresh cracked pepper
  • 1 ⁄4 cup teriyaki sauce


Adapted from


Step 1

Prepare rice as label directs, without salt. (I've subsituted no-salt chicken broth.) Thinly slice green onions; reserve 2 tablespoons of the dark green slices for garnishing pilaf.

Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add onions and cook 3 minutes, stirring occasionally.

Season salmon with teaspoon freshly ground black pepper. Add salmon to skillet and cook 7 to 8 minutes or until opaque throughout, stirring occasionally. Remove skillet from heat; spoon off and discard any fat, but leave salmon in skillet.

Stir cooked rice and teriyaki sauce into skillet with salmon until well blended. To serve, garnish with dark green-onion slices.

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