Marinate salmon in teriyaki sauce. Bake salmon according to directions with pinneapple.
Cooke rice 2/3 cup water and tsp. of ginger to saucepan. Cook on low head until rice is tender.
In sauce pan saute 1 garlic clove and bok choy until soft but crisp.
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|Serving Size: 1 Serving (31g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 9 (12%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 518.3mg||18 %|
|Potassium 81.1mg||2 %|
|Total Carbohydrate 14.5g||4 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 13.9g|
|Protein 2.1g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 76
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