Creamy Vegetable Rice with Teriyaki Salmon |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Salmon fillets are seared in a skillet and served over rice with carrots and snows peas in a creamy teriyaki-garlic sauce. Ingredients:
1 tablespoon oil |
4 (4 ounce) salmon fillets, skin removed |
2 tablespoons teriyaki sauce, divided |
1 clove garlic, minced |
1 cup halved snow peas |
2 carrots, shredded |
1 (270 g) tub philadelphia original cooking creme cream cheese product |
1/3 cup 25%-less-sodium chicken broth |
2 2/3 cups hot cooked long-grain white rice |
1 green onion, thinly sliced |
Directions:
1. Heat oil in large nonstick skillet on medium-high heat. Add fish; cook 2 to 3 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm.
2. Add 1 Tbsp. teriyaki sauce and garlic to skillet; cook and stir 30 sec. Add snow peas and carrots; cook and stir 2 min. or until crisp-tender. Stir in Cooking Creme, broth and remaining teriyaki sauce; cook and stir 2 to 3 min. or until heated through. Reserve 1/4 cup sauce. Add rice to remaining sauce in skillet; mix well.
3. Spoon rice mixture onto platter; top with fish, reserved sauce and onions.
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