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
Heat Redi-Grilled Salmon Fillets according to package directions. Before serving, slice fillets about 1⁄2 -inch thick.
Stir-fry garlic, gingerroot, snow pea pods, broccoli, carrots and zucchini in oil until crisp tender, about 3 minutes. Keep warm.
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.
Yield: 12 servings