Creamy Vegetable Rice with Teriyaki Salmon

Creamy Vegetable Rice with Teriyaki Salmon

4

"Salmon fillets are seared in a skillet and served over rice with carrots and snows peas in a creamy teriyaki-garlic sauce."

Ingredients

30 m servings 526 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 526 kcal
  • 26%
  • Fat:
  • 25.7 g
  • 40%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 31.5 g
  • 63%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 804 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  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.

Footnotes

  • Special Extra: Garnish with 2 Tbsp. toasted sesame seed or sliced almonds.
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Reviews

4
  1. 4 Ratings

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I am not able to give it all the stars since I modified the recipe quite a bit. I did not have the called for "cooking cream" and I was serving the rice with already prepared "Panko Chicken". I ...

Sadly I can't review the actual recipe because I made several changes...but mine was fantastic! Next time I'll doc my changes and re-review but bottom line...has serious potential!!

The sauce didnt complement the veggies, fish or rice. I cant even think of a way to fix it except to use a completly different sauce.