Look at what's cookin

My adventure's in feeding my family

Salmon with snap peas and rice June 15, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

The original recipe for this dish calls for you to use white rice. I opted for brown since that’s all we had so it took a lot longer. A simple tasty meal that works well on a weeknight.


  • 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

photo 1


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.


photo 2


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