One-Pot Salmon With Snap Peas and Rice

One-Pot Salmon With Snap Peas and Rice
John Kernick
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preparation
25
minutes
cooking
25
minutes
Serves 4

Ingredients

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

Directions

  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.
Sara Quessenberry
May 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 19 %
  • Protein 32 g
  • Carbohydrate 49 g
  • Sugar 5 g
  • Fiber 2 g
  • Fat 9 g
  • Sat Fat 1 g
  • Sodium 706 mg
  • Cholesterol 72 mg
What does this mean? See Nutrition 101.

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