Creamy Vegetable Rice with Teriyaki Salmon

Ingredients

• 0.8 cup carrots shredded
• 2 cups rice long-grain white hot cooked
• 10 oz philadelphia original cooking creme 
• 1 clove garlic minced
• 2  green onions sliced
• 1 Tbsp oil 
• 0.8 cup pea pods halved
• 1 lb salmon fillet 
• 0.3 cup teriyaki sauce divided

Equipment

• frying pan

Directions

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