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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:

Ingredients

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.
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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