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Teriyaki Salmon Supper

<img src="/images/Multi_Media/yourerie/nxd_media/img/jpg/2007_06/9d56ad82-f696-db34-f18e-9d366ef8ab54/raw.jpg" alt="Teriyaki_Salmon_Supper2007-06-13-1181746098.jpg" style="width: 240px; height: 180px" align="left" height="180" width="240" /><table _base_target="_top" border="0" cellpadding="3" cellspacing="0"><tbody _base_target="_top"><tr _base_target="_top"><td _base_target="_top"><span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl1_lblQuantity">3/4</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl1_lblUnit">cup</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl1_lblPrePreparation"></span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl1_lblIngredientName">A.1. STEAKHOUSE Marinade for Seafood Ginger Teriyaki with Orange</span><span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl1_lblPostPreparation">, divided</span> </td> </tr> <tr _base_target="_top"> <td _base_target="_top"> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl2_lblQuantity">4</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl2_lblUnit"></span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl2_lblPrePreparation"></span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl2_lblIngredientName">salmon fillet</span><span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl2_lblPostPreparation">s (1 lb.), skin removed</span> </td> </tr> <tr _base_target="_top"> <td _base_target="_top"> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl3_lblQuantity">2</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl3_lblUnit">cups</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl3_lblPrePreparation">small</span> <spa
Teriyaki_Salmon_Supper2007-06-13-1181746098.jpg
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)
 

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.
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