Drain and de-bone salmon. Cut into large-ish chunks and let sit in teriyaki sauce.

Boil peas according to package directions, but using the amount of water required for the rice + 1/2 cup. (The rice I used says equal parts rice and water, so two cups each + 1/2 cup water= 2 1/2 cups water. Feel free to adjust this amount as needed, but have a bit more water than required for the rice.)

Simmer teriyaki and salmon mixture in skillet until sauce thickens.

When peas reach desired tenderness, add rice, stir, and cover (per directions on rice package).

Serve recital salmon over rice and peas.