Teriyaki Sesame Salmon Hibachi with Fried Rice and Vegetables
Teriyaki sesame salmon, fried rice, and sautéed veggies come together quickly for a total hibachi-style dinner the whole family will love!
Prep: 10 minutes minutes
Cook: 20 minutes minutes
Total: 30 minutes minutes
Yield:4 servings
For the Salmon
- 2 9-ounce packages Sea Cuisine Teriyaki Sesame Wild Alaska Salmon fillets
For the Fried Rice
- 1 tablespoon avocado oil
- half of one onion diced
- 1 cup frozen mixed vegetables
- 2 large eggs
- 4 cups cooked rice cooled, see Notes
- 4 tablespoons butter
- 4 tablespoons soy sauce
For the Sautéed Vegetables
- 1 tablespoon avocado oil
- 2 cups broccoli florets
- 1 medium red bell pepper sliced
- 1 medium yellow bell pepper sliced
- 1 cup carrots sliced
- 1 cup baby corn
- 1 medium zucchini sliced
- 1 cup baby bella mushrooms sliced, optional
- 1 tablespoon butter
- 1 tablespoon soy sauce
- salt to taste
- freshly ground black pepper to taste
Preheat oven to 400° Fahrenheit. Line baking sheet with aluminum foil.
Place frozen salmon fillets on baking sheet. Once oven has preheated, place baking sheet in oven and bake fillets 18 to 20 minutes or until fully cooked.
While fillets bake, heat avocado oil in large skillet over medium-high heat. Once oil is hot and shimmering, add diced onion and frozen vegetables to skillet. Sauté vegetables until onion is tender, approximately 3 minutes.
Push vegetables to side of skillet. Crack eggs into skillet and scramble until eggs are cooked-through. Once fully cooked, stir well to incorporate eggs and vegetables.
Add cooled rice and 4 tablespoons butter to skillet. Stir well and cook 5 minutes, then stir in soy sauce and cook 1 additional minute.
In second skillet, heat avocado oil over medium-high heat. Once oil is hot and shimmering, add all ingredients for sautéed vegetables to skillet. Stir often and cook until vegetables are tender, approximately 6 to 8 minutes.
Once all components are fully cooked, plate salmon fillets with fried rice and sautéed vegetables. Serve immediately.
- For the best fried rice, cook the rice the day before.
- Make it Low Carb: Replace the rice with cauliflower rice.
Serving Size: 1serving | Calories: 729kcal | Protein: 36g | Fat: 30g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 910mg | Potassium: 1258mg | Total Carbs: 80g | Fiber: 5g | Sugar: 8g | Net Carbs: 75g | Vitamin A: 6524IU | Vitamin C: 110mg | Calcium: 86mg | Iron: 3mg