Rating: 3 stars
461 Ratings
  • 5 star values: 105
  • 4 star values: 46
  • 3 star values: 98
  • 2 star values: 152
  • 1 star values: 60

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Credit: John Kernick

Recipe Summary test

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Meanwhile, slice the salmon on a diagonal into four ¾-inch-thick pieces. Season with ¼ teaspoon each salt and pepper.

  • After the rice has cooked for 10 minutes, place the salmon on top. Cover and cook 7 minutes more.

  • 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.

  • Mix the soy sauce, scallions, vinegar, ginger, and sugar in a small bowl. Spoon the sauce over the salmon, rice, and peas.

Nutrition Facts

418 calories; calories from fat 19%; protein 32g; carbohydrates 49g; sugars 5g; fiber 2g; fat 9g; saturated fat 1g; sodium 706mg; cholesterol 72mg.
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