one pot salmon with snap peas and rice

hands-on time: 25 minutes Serves 4

This is a great salmon dish, I can't remember where the recipe came from. I think I may have found it in the Real Simple magazine years ago. This is an old picture, but I was just thinking this sounds yummy. I usually double it because when I cook I always want to have lots of leftovers. The cooking times seemed to stay the same except the salmon needed just a few more minutes.

1 cup long-grain white rice

1 pound salmon fillet, skin removed

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.