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One-Pot Salmon With Snap Peas and Rice

One-Pot Salmon With Snap Peas and Rice
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Serves 4| Hands-On Time: | Total Time:



  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.
By June, 2008

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 .

Quick Tip

Frozen peas
If you can’t find fresh sugar snap peas, use frozen garden peas instead. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.