Grilled Wild Salmon Teriyaki Bowl

Yield: 12 servings

12 Trident Seafoods 4 oz. Redi-Grilled
Wild Alaskan Salmon Fillets
3 cloves garlic, minced
2 Tbsps. grated ginger root
12 oz. snow peas
12 oz. broccoli florets
4 oz. shredded carrots
3 oz. zucchini, sliced
3 Tbsps. vegetable oil
4 qts. cooked rice
18 oz. bottled teriyaki sauce
green onions, sliced, as needed
sesame seeds, as needed

1. Heat Redi-Grilled Salmon Fillets according to package directions. Before serving, slice fillets about 1⁄2 -inch thick.
2. Stir-fry garlic, gingerroot, snow pea pods, broccoli, carrots and zucchini in oil until crisp tender, about 3 minutes. Keep warm.
3. Per Order: Portion 1 Trident Redi-Grilled Salmon Fillet, 1 1⁄2 cups rice and 1⁄12 vegetable mixture into a serving bowl. Drizzle with 1 1⁄2 oz. teriyaki sauce. Garnish with green onions and sesame seeds.

Submitted by Trident Seafoods