Creamy Vegetable Rice With Teriyaki Salmon Recipes
CREAMY VEGETABLE RICE WITH TERIYAKI SALMON
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings
Number Of Ingredients 10
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
STICKY TERIYAKI SALMON RICE
A simple solo supper with Asian flavours. Serve marinated, grilled fish on a bed of brown basmati rice with coriander and lime
Provided by Good Food team
Categories Main course
Time 30m
Number Of Ingredients 9
Steps:
- Put the teriyaki and chilli sauces in a shallow dish and mix together well. lay the salmon fillet in the marinade flesh-side down. Set aside while you prepare the rice and pak choi.
- Put the rice in a medium saucepan and cover with cold water. Bring to the boil, then simmer for 20 mins until the rice is tender and has absorbed all the water - 6 mins before the end of cooking, put the pak choi in a colander and sit on top of the rice to steam, covered with a lid.
- Meanwhile, heat the grill to high and place the salmon fillet, skin-side up, on a baking tray lined with foil. Grill for 4-5 mins, basting with the marinade, then turn over and grill for a further 3 mins. Sprinkle with the sesame seeds and cook for 1 min more until the seeds are toasted and the salmon cooked through.
- Stir the spring onions and coriander through the rice and serve topped with the salmon fillet. Spoon over any excess marinade left in the baking tray, and add a squeeze of lime. Serve the steamed pak choi alongside.
Nutrition Facts : Calories 558 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 18 grams sugar, Fiber 6 grams fiber, Protein 40 grams protein, Sodium 2.2 milligram of sodium
CREAMY VEGETABLE RICE WITH TERIYAKI SALMON
Salmon fillets are seared in a skillet and served over rice with carrots and snows peas in a creamy teriyaki-garlic sauce.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add fish; cook 2 to 3 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm.
- Add 1 Tbsp. teriyaki sauce and garlic to skillet; cook and stir 30 sec. 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. Add rice to remaining sauce in skillet; mix well.
- Spoon rice mixture onto platter; top with fish, reserved sauce and onions.
Nutrition Facts : Calories 526 calories, Carbohydrate 39.6 g, Cholesterol 99 mg, Fat 25.7 g, Fiber 2 g, Protein 31.5 g, SaturatedFat 8.3 g, Sodium 803.8 mg, Sugar 3.9 g
CREAMY VEGETABLE RICE WITH TERIYAKI SALMON
Salmon fillets are seared in a skillet and served over rice with carrots and snows peas in a creamy teriyaki-garlic sauce.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add fish; cook 2 to 3 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm.
- Add 1 Tbsp. teriyaki sauce and garlic to skillet; cook and stir 30 sec. 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. Add rice to remaining sauce in skillet; mix well.
- Spoon rice mixture onto platter; top with fish, reserved sauce and onions.
Nutrition Facts : Calories 526 calories, Carbohydrate 39.6 g, Cholesterol 99 mg, Fat 25.7 g, Fiber 2 g, Protein 31.5 g, SaturatedFat 8.3 g, Sodium 803.8 mg, Sugar 3.9 g
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