One-Pot Salmon With Snap Peas and Rice

By mschweickert

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

Preparation

Step 1

Directions

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.

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.