Your Life Your Health: Hibachi Salmon with Intermountain Health

By Intermountain Healthcare | Posted - Sep. 6, 2018 at 1:13 p.m.

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Hibachi Salmon
with White Rice & Vegetables

Yield: 5 Servings

5 each Atlantic Salmon, 4oz portion
5 tsp. Teriyaki Sauce, Kikkoman
5 cups White Rice, Cooked (per package instructions)
1½ tbsp. Rice Vinegar Seasoned
¼ cup Granulated Sugar
5 tsp. Chipotle Mayonnaise
2¾ tsp. Wasabi Powder
¼ cup Sour Cream, Fat Free
¼ tsp. Granulated Garlic
¼ tsp. Lite Soy Sauce
1¼ cup Green Bell Pepper, Julienned
1¼ cup Cucumber, Peeled, Julienned
1¼ cup Fresh Broccoli, Julienned
1¼ cup Fresh Cauliflower, Julienned
1¼ cup Fresh Carrots, Julienned
1¼ cup Fresh Beet, Julienned
1¼ cup Brussels Sprouts, Julienned
1¼ cup Kale, Julienned
1¼ each Avocado, Peeled, Sliced
5 tsp. Green Onion, Diced
1¼ tsp. Sesame Seeds

1. Brush teriyaki sauce over salmon, bake at 375F for 8-10 minutes, or until an internal temperature of 145F is reached.
2. Combine rice vinegar and sugar; stir into cooked white rice.
3. Mix together the wasabi powder, sour cream, garlic, and lite soy sauce to make wasabi cream.

Plate Assembly:
Per serving, place 1 cup of rice in a bowl, top with ¼ cup of each julienned vegetable, place cooked salmon on top of vegetables.
Drizzle chipotle mayonnaise and wasabi cream over salmon, garnish with green onion and sesame seeds.

600 Calories/ 600 mg Sodium/ 30.0% Cal/Fat

Intermountain Healthcare


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