Creamy Vegetable Rice with Teriyaki Salmon

Ingredients

• 2  carrots shredded
• 2.7 cups rice long-grain white hot cooked
• 270 g philadelphia original cooking creme cream cheese product 
• 1 clove garlic minced
• 1  green onion thinly sliced
• 0.3 cup 5%-less-sodium chicken broth 
• 1 tablespoon oil 
• 16 ounce salmon fillet skinless
• 1 cup snow peas halved
• 2 tablespoons teriyaki sauce divided

Equipment

• frying pan

Directions

1. Heat oil in large nonstick skillet on medium-high heat.
2. Add fish; cook 2 to 3 min. on each side or until fish flakes easily with fork.
3. Remove from skillet; cover to keep warm.
4. Add 1 Tbsp. teriyaki sauce and garlic to skillet; cook and stir 30 sec.
5. 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.
6. Add rice to remaining sauce in skillet; mix well.
7. Spoon rice mixture onto platter; top with fish, reserved sauce and onions.