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.
Technique: You can adapt this one-pot cooking method to shrimp and scallops. (Add them with the peas, after the rice has cooked for about 15 minutes.) The key is covering the skillet, so everything steams together. If your pan doesn’t have a lid, use a baking sheet.
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This is an excellent meal! I've made it with the long grain white rice that the recipe calls for and have also used instant brown rice (adjusting the cooking time, of course). It was great both ways. Definitely use reduced sodium soy sauce or this dish will be too salty. You may need to cook the salmon for longer than called for if your pieces are thick, like the ones I usually buy. A very flavorful, quick, healthy meal that I make often!
Interesting idea and I followed the recipe, but I thought the sauce wasn't very good; the scallion taste was much too strong. Other than that, it was good. Maybe some type of a sweet ginger soy sauce would be better.
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