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One-Pot Salmon With Snap Peas and Rice

John Kernick
Serves 4 Hands-On Time: 25m Total Time: 25m

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 1/3 cups water in a medium skillet. Bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes.
  2. Slice the salmon on a diagonal into four 3/4-inch-thick pieces. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on top of the partially cooked rice. Cover and cook 7 minutes.
  3. 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.
  4. Mix the soy sauce, scallions, vinegar, ginger, and sugar in a small bowl. Spoon the sauce over the salmon, rice, and peas and serve.
     
By Sara Quessenberry,  June 2008
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Quick Tip

Toxins in fish accumulate in the fat, so it's wise to remove fat and fatty skin before cooking.

Nutritional Information

  • Per Serving
  • Calories 418Calories From Fat 19
  • Protein  32g
  • Carbohydrate  49g
  • Sugar  5g
  • Fiber  2g
  • Fat  9g
  • Sat Fat  1g
  • Sodium  706mg
  • Cholesterol  72mg
What does this mean? See Nutrition 101.

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