• 2 8oz portions of Fresh Salmon
• Kikkoman Teriyaki Sauce
• 1 Pint Fresh Red Raspberries
• Sugar to coat
• 2 Bosch or red pears, thinly sliced
• 1 package Vigo Saffron Rice
• Olive oil
• Butter

Rinse berries, toss in sugar, and place in freezer while cooking the rest.

Preheat oven to 375 degrees F.

In medium sauce pan with a tight fitting lid, bring 1 3/4 C (10 oz) water to a boil. Add 2 T of butter, or olive oil, and contents of rice packet, stirring for one minute. Reduce heat to a simmer, cover and cook for 20-25 minutes.

Place thinly sliced pears on an oven safe pan, fanning them out as shown on plate. Place a few pats of butter over the pears, and bake for 15-18 minutes until golden brown.

Heat an oven-safe skillet over medium heat. Make 2 slits in skin side of salmon. Place 1/2 tsp of olive oil in pan. Place salmon, skin side down in skillet, cook for 4 minutes. Carefully flip salmon over, brush the flesh side with Teriyaki, place in oven for 12-15 minutes.