Pineapple-Salmon Teriyaki Stir-Fry with Broccoli & Green Onion

Directions

1. Rinse the jasmine rice in cold water using a strainer, then drain and transfer it to a small saucepan. Add water and a pinch of salt, bring to a boil over high heat, then reduce to a simmer.
2. Prepare the produce: wash broccoli, peel garlic and ginger, and dice the pineapple into medium pieces. Reserve half of the diced pineapple in a small bowl for later, and keep the rest handy for the sauce.
3. In a blender, combine the remaining pineapple, garlic, ginger, soy sauce, honey, rice vinegar, and a pinch of pepper. Blend on high until smooth to make the teriyaki mixture.
4. If needed, remove the salmon skin and cut the fillet into bite-sized chunks.
5. Preheat a nonstick skillet over medium heat, add a little oil, and sauté the salmon pieces until just cooked through, about 2–3 minutes. Transfer to a clean plate.
6. Cut the broccoli into florets and slice the stems into smaller pieces; set aside.
7. Return the skillet to medium heat with a bit more oil and steam the broccoli until it’s just tender, about 1–2 minutes, stirring often.
8. Pour the blended teriyaki sauce and the pineapple pieces into the skillet with the broccoli, increase heat to high, and stir in a cornstarch slurry until the sauce thickens, 1–2 minutes. Return the salmon to the skillet and heat through for another minute, then remove from heat.