Fire- Roasted Wild Salmon With Stir- Fried Brown Rice

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Men's Health


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2 tsp canola oil

1 16 to 20 oz wild salmon fillet, skinned

2 tbsp chopped red bell pepper

2 tbsp chopped celery

2 tbsp thinly sliced scallions

2 tsp chopped cilantro

2 C cooked brown rice

4 C vegetable broth

4 bunches baby bok choy, sliced in half

1/2 C pineapple sauce


1/2 tsp chopped shallots

1/2 red bell pepper, chopped

1/4 fresh pineapple, cored and chopped

1/2 tsp minced fresh ginger

2 tbsp brown sugar

2 C pineapple juice

1 tbsp rice-wine vinegar

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