One-Pot Salmon With Snap Peas and Rice

Photo by John Kernick
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 418 calories
    • Calories 19 calories from fat
    • Fat 9 g
    • Sat Fat 1 g
    • Cholesterol 72 mg
    • Sodium 706 mg
    • Protein 32 g
    • Carbohydrate 49 g
    • Sugar 5 g
    • Fiber 2 g


  1. Check 1cup long-grain white rice
  2. Check 1pound salmon fillet, skin removed
  3. Check kosher salt and pepper
  4. Check 4ounces sugar snap peas, trimmed
  5. Check 1/3cup low-sodium soy sauce
  6. Check 4 scallions, trimmed and sliced
  7. Check 2tablespoons rice vinegar
  8. Check 1tablespoon grated ginger
  9. Check 1tablespoon dark brown sugar


  1. Mix the rice and 2 ⅓ cups water in a medium skillet. Bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes.
  2. Meanwhile, slice the salmon on a diagonal into four ¾-inch-thick pieces. Season with ¼ teaspoon each salt and pepper.
  3. After the rice has cooked for 10 minutes, place the salmon on top. Cover and cook 7 minutes more.
  4. Scatter the peas over the salmon and rice. Cover and cook until the rice and peas are tender and the salmon is opaque and beginning to flake, 3 to 5 minutes.
  5. Mix the soy sauce, scallions, vinegar, ginger, and sugar in a small bowl. Spoon the sauce over the salmon, rice, and peas.