Friday, May 21, 2010

Monday - One-Pot Salmon With Snap Peas and Rice 5/24

found at

· 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

1. 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.
2. 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.
3. 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.
4. Mix the soy sauce, scallions, vinegar, ginger, and sugar in a small bowl. Spoon the sauce over the salmon, rice, and peas and serve.

Nutritional Information
· Per Serving
· Calories 418 Calories From Fat 19%
· Protein 32g
· Carbohydrate 49g
· Sugar 5g
· Fiber 2g
· Fat 9g
· Sat Fat 1g
· Sodium 706mg
· Cholesterol 72mg

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