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.
Yummy, that looks so good. I just showed Lanning this blog and he said "Salmon, i love salmon!" So i'll have to try out that recipe, thanks Jane!
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