It’s not often that you meet soul mates or life-long family friends. We (and I mean every one of us in the Steamy Kitchen family, including Coco) feel extremely lucky to count Todd and Diane of White on Rice Couple as part of our family.
I think that was 4 years ago when I first saw their post on Tofu Fries, but honestly, time is all jumbled up since that darn internet/social media/blogging world sped up time. OMGGGGG- I just checked the link and it’s been almost 6 years now. Hot damn.
Diane and Todd have supported us through countless videos, trips, Food Blog Forums, long texts, phone calls and virtual hugs. They are just the most generous, love-with-open-arms people that we know. My kids lovingly call them “Auntie Diane” and “Uncle Todd.”
Finally, it’s our turn to introduce to you their very first cookbook, Bountiful: Recipes Inspired by our Garden.
Well, it’s more than just a cookbook. The book is a peek into their bountiful life and surroundings with gorgeous photography of vegetables, fruit, herbs….and of course recipes. I hope you have a chance look through a copy of their book. Psst….here’s an article from LA Times Food Section on how they transformed their mess of a backyard into a bountiful oasis.
Bountiful cookbook by Todd Porter and Diane Cu
I’ve made their super-simple Pineapple Teriyaki Sauce and paired with fresh salmon. It’s a 16-minute recipe. You’ll love the updated freshness of Japanese teriyaki sauce. This Pineapple Teriyaki Sauce goes with evvvverything. Not only is the sauce “no-cook” but it all comes together simply in a blender. Use the sauce to drizzle on roasted or steamed veggies; as a marinade for pork, chicken or seafood, as a simmer sauce (like this recipe) or just toss with cooked noodles.
Salmon Teriyaki Recipe Video
- 2 cups fresh pineapple, divided
- 1 knob fresh ginger
- 2 cloves garlic
- 1/2 cup soy sauce
- 3 tablespoons brown sugar
- 1/2 teaspoon sesame oil
- 1 sprig fresh mint or basil
- 1 tablespoon olive oil
- 4 salmon filets (about 4-6 oz each)
- For the Pineapple Teriyaki Sauce: In a blender, add just 1 cup of the pineapple, ginger, garlic, soy sauce, brown sugar, sesame oil and puree until smooth.
- Dice the remaining pineapple. Mince the fresh mint or basil. Combine these two ingredients in a small bowl and set aside.
- Heat a large sauté or frying pan over medium high heat and swirl in the olive oil. When hot, add the salmon filets.
- Cook each side of the salmon for approximately 2-3 minutes or until there is a nice crust but the inside is still just barely raw.
- Pour in the teriyaki sauce to the pan and simmer for one minute, spooning the hot mixture all over the salmon.
- Top with the fresh diced pineapple and mint. Serve immediately.