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In a mixing bowl, combine the pineapple, scallions, bell pepper, lime juice, and pepper. Refrigerate until serving.
Heat sesame seeds in an 8-inch nonstick skillet over medium heat. Shake occasionally and cook for about 5 minutes or until lightly toasted. Remove from pan and set aside.
Bring water to a boil in a medium saucepan. Add the quinoa and sesame oil. Reduce heat to low, cover, and simmer 15 minutes or until quinoa is tender and liquid is absorbed. Stir in toasted sesame seeds.
Meanwhile, heat Roasted Garlic Grapeseed Oil in a 10-inch nonstick skillet over medium-high heat. Add salmon and cook for about 3-4 minutes per side or until cooked through: 140F. Add the Teriyaki Sauce to the pan. Continue cooking 1 minute, spooning the sauce over the salmon.
Calories 500 , Carbs 40 grams, Cholesterol 80 milligrams, Fat 21 grams, Fiber 4 grams, Protein 36 grams, Saturated Fat 2.5 grams, Sodium 300 milligrams, Sugar 11 grams
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