Creamy Vegetable Rice with Teriyaki Salmon Recipe

Creamy Vegetable Rice with Teriyaki Salmon Recipe

  • 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
  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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