Ingredients

• 4 salmon fillets, skin removed (1 ½ lb)
• ¼ cup mayonnaise
• 2 tablespoons teriyaki sauce
• 1 tablespoon ginger spice paste
• 1 tablespoon cilantro herb paste
• 1 tablespoon roasted garlic

Prep

• Preheat 2-sided tabletop grill.
• Always check fish for bones.

Steps

1. Combine all ingredients (except salmon) until well blended. Dip both sides of salmon into teriyaki mixture to coat.
2. Place salmon on grill and spread remaining teriyaki mixture on top of fish. Close lid (or cover with foil); grill 5-7 minutes or until 145°F (or flesh separates easily). Note: If using regular grill or grill pan, double cooking time, turning once. Serve.

Ingredients

• 1 tablespoon sesame oil
• ¾ cup pre-sliced green onions
• ¼ cup pine nuts (or slivered almonds)
• ¼ cup water
• 1 teaspoon seasoned salt
• 2 (8.8-oz) pouches pre-cooked white rice

Steps

1. Preheat medium saucepan on medium-high 2-3 minutes. Place oil in pan, then add onions and nuts; cook and stir 1-2 minutes or until golden.
2. Stir in water and seasoned salt. Squeeze rice pouches to break rice apart; then stir rice into onion mixture.
3. Reduce heat to low; cover and simmer 8-10 minutes or until rice is fluffy and liquid is absorbed. Serve.