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Creamy Vegetable Rice with Teriyaki Salmon
Creamy Vegetable Rice with Teriyaki Salmon

Creamy Vegetable Rice with Teriyaki Salmon

30 Min(s)
15 Min(s) Prep
15 Min(s) Cook
What You Need
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4 servings
Original recipe yields 4 servings
1 Tbsp. oil
1/4 cup teriyaki sauce, divided
1 clove garlic, minced
4 skinless salmon fillets (1 lb.)
3/4 cup pea pods, halved
3/4 cup shredded carrots
2 Tbsp. milk
2 cups hot cooked long-grain white rice
2 green onions, sliced
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Let's Make It
1
Heat oil in large nonstick skillet on medium-high heat. Add 1 Tbsp. teriyaki sauce, garlic and fish; cook fish 2 to 3 min. on each side or until fish flakes easily with fork. Remove fish from skillet; cover to keep warm.
2
Add pea pods and carrots to skillet; cook and stir 2 min. or until crisp-tender.
3
Whisk Neufchatel and milk until smooth. Stir into skillet with remaining teriyaki sauce; cook and stir 2 min. Remove 1/4 cup sauce. Stir rice into remaining sauce in skillet.
4
Spoon rice mixture onto platter; top with fish, remaining sauce and onions.
Kitchen Tips
Tip 1
Serving Suggestion
Round out the meal with a crisp, mixed green salad tossed with your favorite KRAFT Light Dressing.
Tip 2
Special Extra
Garnish with 2 Tbsp. toasted sesame seed.
Nutrition
Calories
450
Calories From Fat
0
% Daily Value*
Total Fat 20g
26%
Saturated Fat 8g
40%
Trans Fat 0g
Cholesterol 90mg
30%
Sodium 1270mg
55%
Total Carbohydrates 33g
12%
Dietary Fibers 2g
7%
Sugars 7g
14%
Protein 30g
60%
Vitamin A
90%
Vitamin C
10%
Calcium
8%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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