LIVE
Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Add mushrooms, shredded carrots, or any veggies you have on hand to add even more color and crunch.

Kate Parham Kordsmeier
Recipe by Cooking Light March 2015

Gallery

Credit: Brie Passano; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: 2/3 cup rice, 1/3 cup bell pepper, and 1 salmon fillet)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a medium skillet over medium-high heat. Add 1 1/2 teaspoons oil. Add bell pepper to pan; sauté 2 minutes. Remove bell pepper from pan; set aside.

    Advertisement
  • Add remaining 1 tablespoon oil to pan. Sprinkle salmon with salt and pepper. Add to pan; cook 3 minutes. Turn salmon, and brush with 2 tablespoons teriyaki sauce. Cook 3 minutes.

  • Prepare rice according to package directions.

  • Divide rice among 4 bowls. Top each with bell pepper and 1 salmon fillet; drizzle remaining 2 tablespoons teriyaki sauce over bowls. Sprinkle with onions.

Nutrition Facts

469 calories; fat 23g; saturated fat 4.2g; mono fat 8.8g; poly fat 5.8g; protein 29g; carbohydrates 39g; fiber 3g; cholesterol 62mg; iron 2mg; sodium 693mg; calcium 17mg.
Advertisement