Creamy Vegetable Rice with Teriyaki Salmon

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Servings: 4
  • Rating:


  • 1 Tbsp. oil
  • 1/4 cup teriyaki sauce, divided
  • 1 clove garlic, minced
  • 4 salmon fillets (1 lb.)
  • 3/4 cup pea pods, halved
  • 3/4 cup shredded carrots
  • 1 tub (10 oz.) Philadelphia Original Cooking Creme
  • 2 cups hot cooked long-grain white rice
  • 2 green onions, sliced


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. Stir in cooking creme and 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.