Photo: Brie Passano; Styling: Claire Spollen
Yield
Serves 4 (serving size: 2/3 cup rice, 1/3 cup bell pepper, and 1 salmon fillet)

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

How to Make It

Step 1

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.

Step 2

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.

Step 3

Prepare rice according to package directions.

Step 4

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.

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Ratings & Reviews

sandralm's Review

sandralm
March 02, 2015
This was soooo easy and delicious! Sauteed the red pepper with very small broccoli florets, then added mushrooms. When cooking the salmon, I used Whole Foods teriyaki sauce (closest thing to my own recipe and NO high fructose corn syrup). Cooked a little longer than the 3 mins/side due to varied thickness of the salmon filets. It all came together in about 30 minutes. Even my non-fish-eating 12 yr old daughter loved it. Highly recommend!

4 1/2 stars

daneanp
November 14, 2015
Possibly one of the easiest CL meals I've made yet.  I did change one thing - I simmered about 3/4 teriyaki sauce in a saucepan down to about 1/2 cup, then added some cornstarch mixed with water to thicken it up like a glaze.  Fabulous.  Next time, more veggies.  Endless variations.  Really enjoyed the packaged brown rice more than I thought I would.  DH loved it too.  Will definitely add this to our regular rotation.