Creamy Vegetable Rice with Teriyaki Salmon

By á-4326

Ingredients

• 1 tbsp oil
• 1/4 cup teriyaki sauce, divided
• 1 clove garlic, minced
• 4 salmon filets (1 lb)
• 3/4 cup pea pods, halved
• 3/4 cup shredded carrots
• 1 tub Original Cooking Creme
• 2 cups hot cooked long-grain white rice
• 2 green onions, sliced

Details

Servings 4

Preparation

Step 1

Heat oil in large nonstick skillet on medium-high heat. Add 1 tbsp teriyaki sauce, garlic and fish, cook fish 2-3 minutes on each side or until fish flakes easily with fork. Remove fish from skillet, cover to keep warm. Add pea pods and carrots to skillet, cook and stir 2 minutes or until crisp tender. Stir in cooking creme and remaining teriyaki sauce, cook and stir 2 minutes. Remove 1/4 cup sauce. Stir rice into remaining sauce in skillet. Spoon rice mixture onto platter, top with fish, remaining sauce and onions.