- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Servings: 4
- 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
DirectionsHeat 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.