Teriyaki Salmon & Citrus Rice

Citrus Rice

1 TBS vegetable oil
¼ cup onion, diced very small
1 cup long grain white rice
1 cups chicken broth
1 cup orange juice
1 TBS soy sauce

Heat oil over medium high heat. Add dice onion and sauté until they start to become translucent (stirring often). Add rice and stir well. Add broth, orange juice, and soy sauce. Bring to a boil. Cover and reduce heat to low. Follow package directions from the rice for cooking time. I cooked mine for 20 minutes, removed it from the heat and let it sit for five minutes. Then I fluffed it with a fork and served it 

Teriyaki Salmon
Salmon Filet
Kikkoman Roasted Garlic Teriyaki Sauce/Marinade
1 tsp Ground Ginger
1 tsp pepper
2 TBS Canola oil

For the salmon pour enough teriyaki marinade to coat the salmon and have it ½ submerged. Marinate for ten minutes then flip and marinate for another ten minutes. Sprinkle ginger and pepper on the top of the salmon. Then heat the oil in skillet over medium high heat. Add the salmon skin side up and cook for five minutes. Turn and cook for another five minutes (the thicker your salmon filet the longer you'll need to cook it).