One-pot salmon w/ snap peas and rice
- Number of Servings: 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
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.
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.
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 and serve.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user HILARIGH.
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.
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 and serve.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user HILARIGH.
Nutritional Info Amount Per Serving
- Calories: 405.2
- Total Fat: 10.8 g
- Cholesterol: 80.5 mg
- Sodium: 890.3 mg
- Total Carbs: 46.0 g
- Dietary Fiber: 4.6 g
- Protein: 34.7 g
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