Easy Teriyaki Salmon Rice Bowl
Serves 4
Time 30 min
Pull together dinner in less than 25 minutes with a couple of helping hands from the freezer section. Wild salmon makes this a flavorful meal that the whole family will enjoy. Watch our how-to video.
Special Diets:
Ingredients
- 4 (5.0-ounce) skinless, boneless salmon fillets
- 4 tablespoons prepared teriyaki sauce, divided
- 2 cups frozen brown rice
- 14 ounces mixed frozen vegetables
Method
Preheat the oven to 350°F.
Place salmon in a large baking dish and brush with 1 tablespoon of the teriyaki sauce. Bake until cooked through, about 20 minutes.
Meanwhile, heat a large skillet over medium heat until hot.
Add 3/4 cup water, rice and vegetables; stir to combine.
Cover and cook, stirring occasionally, until vegetables are tender and mixture is heated through, about 10 minutes.
Uncover and cook until most of the liquid has evaporated, about 3 minutes.
Stir in remaining 3 tablespoons teriyaki sauce and serve with salmon.
Nutritional Info:
Per serving: 400 calories (90 from fat), 10g total fat, 1.5g saturated fat, 80mg cholesterol, 780mg sodium, 40g carbohydrates (4g dietary fiber, 3g sugar), 34g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 4 (5.0-ounce) skinless, boneless salmon fillets
- 4 tablespoons prepared teriyaki sauce, divided
- 2 cups frozen brown rice
- 14 ounces mixed frozen vegetables