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Teriyaki Salmon Supper

Prep Time:

15 min

Total Time:

53 min

Makes:

4 servings

What You Need!

3/4 cup A.1. STEAKHOUSE Marinade for Seafood Ginger Teriyaki with Orange, divided

4 salmon fillets (1 lb.), skin removed

2 cups small broccoli florets

1 cup short thin red pepper strips (about 1 medium)

1 can (14 oz.) fat-free reduced-sodium chicken broth

2 cups instant white rice, uncooked

1/4 cup thinly sliced green onions (about 1 medium)

Make It!

POUR 1/2 cup of the marinade over salmon in resealable plastic bag. Seal bag; turn to evenly coat salmon with the marinade. Refrigerate 30 min. to marinate.

PREHEAT broiler. Remove salmon from marinade; discard marinade. Place salmon on rack of broiler pan. Broil, 4 to 5 inches from heat, 6 to 8 min. or until salmon flakes easily with fork.

MEANWHILE, cook remaining 1/4 cup marinade in medium saucepan on medium-high heat until heated through. Add broccoli and peppers; cook 2 min., stirring occasionally. Add broth; bring to boil. Stir in rice; return to boil. Cover; remove from heat. Let stand 5 min. or until all liquid is absorbed. Stir in onions. Serve salmon with the rice.

Kraft Kitchens Tips

Substitute

Substitute fresh pea pods for the broccoli florets.

Substitute

Substitute chopped cilantro for green onions.

Special Extra

Sprinkle with 1/4 cup chopped PLANTERS COCKTAIL Peanuts before serving.

K:52630v0:104492

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Rated

by iamsaw on 11/9/2009
" This will become a regular in our house. The salmon was better than the one I had in a restaurant last week! I didn't have red pepper so I substituted carrots and it turned out great! We will definitely be making this again soon!"