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Creamy Vegetable Rice with Teriyaki Salmon
- 1 tablespoon oil
- 4 (4 ounce) salmon fillets, skin removed
- 2 tablespoons teriyaki sauce, divided
- 1 clove garlic, minced
- 1 cup halved snow peas
- 2 carrots, shredded
- 1 (270 g) tub PHILADELPHIA Original Cooking Creme Cream Cheese Product
- 1/3 cup 25%-less-sodium chicken broth
- 2 2/3 cups hot cooked long-grain white rice
- 1 green onion, thinly sliced
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 25.7g|
|Saturated Fat 8.3g|
|Total Carbohydrate 39.6g|
|Dietary Fiber 2g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|