Teriyaki Salmon Supper

  • Prep Time: 15 Minutes (Total Time: 53 Minutes)
  • Serving Size: 4
  • 3/4 cup A.1. STEAKHOUSE Marinade For Seafood Ginger Teriyaki With Orange, Divided
  • 4 Salmon Fillets (1 Pound), Skin Removed
  • 2 cups Small Broccoli Florets
  • 1 can (14 ounce) Fat-free Reduced-sodium Chicken Broth
  • 1 cup Short Thin Red Pepper Strips (about 1 Medium)
  • 2 cups Instant White Rice, Uncooked
  • 1/4 cup Thinly Sliced Green Onions (about 1 Medium)
  • 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.



    Substitute fresh pea pods for the broccoli florets.


    Substitute chopped cilantro for green onions.