product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

Easy Teriyaki Salmon Rice Bowl

Serves 4
Time 30 min
Pull together dinner in less than 25 minutes with a couple of helping hands from the freezer section. Wild salmon makes this a flavorful meal that the whole family will enjoy. Watch our how-to video.
Ingredients
  • 4 (5-ounce) skinless, boneless salmon fillets
  • 4 tablespoons prepared teriyaki sauce divided
  • 2 cups frozen brown rice
  • 14 ounces mixed frozen vegetables
Method

Preheat the oven to 350°F. Place salmon in a large baking dish and brush with 1 tablespoon of the teriyaki sauce. Bake until cooked through, about 20 minutes.

Meanwhile, heat a large skillet over medium heat until hot. Add 3/4 cup water, rice and vegetables; stir to combine. Cover and cook, stirring occasionally, until vegetables are tender and mixture is heated through, about 10 minutes. Uncover and cook until most of the liquid has evaporated, about 3 minutes. Stir in remaining 3 tablespoons teriyaki sauce and serve with salmon.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 4 (5-ounce) skinless, boneless salmon fillets
  • 4 tablespoons prepared teriyaki sauce divided
  • 2 cups frozen brown rice
  • 14 ounces mixed frozen vegetables