Teriyaki Salmon Supper

3/4 cup A.1. Lawry’s marinade Ginger Teriyaki with Orange and sesame divided

4   salmon fillets (1 lb.)

2 cups small broccoli florets

1 cup short thin steamed carrots

1 or 2 packages saffron rice

1/4 cup thinly sliced green onions (about 1 medium)

 

COOK: rice according to package

 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. Chop and microwave the carrots until soft.  Add broccoli and carrots; cook 2 min., stirring occasionally. Stir in onions. Serve salmon with the rice.

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This entry was posted in easy, Fish, Main Course, Uncategorized. Bookmark the permalink.

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