Salmon is one of my favorite fishes (see blog banner…) so I’m always looking for new ways to make it. And with my time constraints holding down a full-time and part-time job, dinner needs to be quick lately – anything that says “one-pot” gets my attention. So when the new issue of Real Simple arrived, this recipe was on my to-do list.
This recipe called for steaming the salmon with the rice. The salmon came out very nice – tender and flaky. The sauce that topped the dish was equally delicious. I’d consider making the sauce as a marinade for the salmon and even grilling it. Overall, a good dish – tasty, quick, and healthy. The only modification I made was using brown rice instead of white. And I wished I had cut the scallions smaller and used less as they were slightly overpowering.
Overall rating – 3.5 stars
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 soy sauce, scallions, vinegar, ginger, and sugar in a small bowl. Spoon the sauce over the salmon, rice, and peas and serve.