Teriyaki Salmon with Rice

From: Mary Bilyeu - Ann Arbor, MI


1 pound salmon fillets
1 1/2 cups Manischewitz® Premium Niagara White Grape Juice
1 tablespoon Manischewitz® Potato Roaster Seasoning
2 - 6 ounce boxes rice pilaf mix
3 large garlic cloves
2/3 cup teriyaki sauce
1/3 cup Manischewitz® Wildflower Honey
2 large red grapefruit


Place salmon fillet into a 10" non-stick skillet combine grape juice, 1 cup water and potato roaster seasoning, then pour over salmon. Bring to a boil, then simmer 15 minutes until salmon flakes with a fork, turning if necessary to cook both sides evenly. Remove salmon from pan and let rest. In a 2 1/2quart saucepan, bring 3 1/3 cups water to a boil with 1/2 teaspoon salt. Add contents of both boxes rice pilaf; cover pan, reduce hat to simmer and cook for 15 minutes until rice is tender. Mince garlic and place into a 2-quart saucepan. Combine teriyaki sauce, honey and 1/4 teaspoon black pepper; pour over garlic and bring to a boil. Cook over medium-low heat, stirring frequently for 5 minutes. Peel grapefruit and cut into segments. Flake salmon and add to teriyaki sauce; gently combine. Mix together rice pilaf and grapefruit slices; place onto a serving platter and top with salmon. Serve immediately.

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