Teriyaki Salmon Supper

• 3/4 cup A.1. STEAKHOUSE Marinade for Seafood Ginger Teriyaki with Orange, divided
• 4 salmon fillets (1 lb.), skin removed Walmart Supercenter 1 lb For $5.00 thru 02/14
• 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)

1. Pour 1/2 cup of the marinade over salmon in resealable plastic bag.
2. Seal bag; turn to evenly coat salmon with the marinade.
3. Refrigerate 30 min.
4. to marinate.
5. Preheat broiler.
6. Remove salmon from marinade; discard marinade.
7. Place salmon on rack of broiler pan.
8. Broil, 4 to 5 inches from heat, 6 to 8 min.
9. or until salmon flakes easily with fork.
10. Meanwhile, cook remaining 1/4 cup marinade in medium saucepan on medium-high heat until heated through.
11. Add broccoli and peppers; cook 2 min., stirring occasionally.
12. Add broth; bring to boil.
13. Stir in rice; return to boil.
14. Cover; remove from heat.
15. Let stand 5 min.
16. or until all liquid is absorbed.
17. Stir in onions.
18. Serve salmon with the rice.

salmon, broccoli florets, pepper, chicken broth, instant white rice, green onions

Taken from www.kraftrecipes.com/recipes/teriyaki-salmon-supper-104492.aspx (may not work)