CREAMY VEGETABLE RICE WITH TERIYAKI SALMON

Creamy Vegetable Rice with Teriyaki Salmon image

Provided by My Food and Family

Categories Recipes

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

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
4 oz. (1/2 of 8 oz pkg.) PHILADELPHIA Neufchatel Cheese, softened
2 Tbsp. milk
2 cups hot cooked long-grain white rice
2 green onions, sliced

Steps:

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.
Add pea pods and carrots to skillet; cook and stir 2 min. or until crisp-tender.
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.
Spoon rice mixture onto platter; top with fish, remaining sauce and onions.

Nutrition Facts : Calories 450, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g