Brain Health Bowl with Pineapple Teriyaki Salmon

1. Heat a pan over medium-high heat. Meanwhile, pat salmon fillets dry with a clean tea towel or paper towel to remove excess moisture. Season with paprika, cayenne, and salt & pepper.

2. Add just enough oil to cover bottom of hot pan. When oil begins to shimmer (sizzling hot), carefully place one salmon fillet skin-side down into pan and immediately press down onto fillet with a fish spatula to ensure good skin to pan contact. Hold firmly for 15 seconds, then repeat with remaining fillet. Sear each fillet for 3 minutes, or until the salmon releases easily from the skillet with the help of a fish spatula.

3. Carefully flip fillets, then reduce heat to medium. Add teriyaki sauce, pineapple, and lime juice, then allow salmon to cook for another 1 to 3 minutes depending on thickness of fillets. If sauce is reducing too quickly, add a splash of water.

4. Salmon is medium-rare when thickest part registers 120F on an instant read thermometer, or when flaked easily with a fork. Transfer finished salmon to a plate, then spoon pineapple and half the sauce from pan over fish.

5. Add broccoli and peppers to pan with sauce and cook until vegetables begin to soften, about 5 minutes. Remove from heat and add brown rice into pan, stirring to coat. Transfer brown rice and veggies to a plate and top with the salmon and pineapple. Garnish with remaining lime wedges and cilantro.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.