One-Pot Salmon with Snap Peas and Rice

Name: One-Pot Salmon with Snap Peas and Rice
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp dark brown sugar; 1 Tbsp grated ginger; 4 servings Kosher salt and pepper; 79 milliliters low-sodium soy sauce; 2 Tbsps rice vinegar; 454 grams salmon fillet, skinless; 4 scallions, trimmed and sliced; 113 grams sugar snap peas, trimmed; 237 milliliters long-grain white rice

One-Pot Salmon with Snap Peas and Rice might be a good recipe to expand your main course collection. This recipe serves 4. One serving contains 371 calories, 28g of protein, and 8g of fat. From preparation to the plate, this recipe takes around 25 minutes. A mixture of sugar snap peas, ginger, soy sauce, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the rice vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

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.

Ingredients you will need

Pepper

Salmon

Water

Rice

Salt

Equipment you will use

Frying Pan

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.

Ingredients you will need

Rice

Salmon

Peas

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. (

Ingredients you will need

Green Onions

Soy Sauce

Scallops

Vinegar

Ginger

Salmon

Shrimp

Sauce

Sugar

Peas

Rice

Equipment you will use

Bowl

Pot

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 doesnt have a lid, use a baking sheet.

Ingredients you will need

Peas

Rice

Equipment you will use

Baking Sheet

Frying Pan

Equipment

Ingredients

Servings:

1Tbsp

dark brown sugar 1Tbsp

grated ginger 4servings

Kosher salt and pepper 79milliliters

low-sodium soy sauce 2Tbsps

rice vinegar 454grams

salmon fillet, skinless 4

scallions, trimmed and sliced 113grams

sugar snap peas, trimmed 237milliliters

long-grain white rice

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hindsight Wines Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.

Hindsight Wines Chardonnay

Our 2018 Chardonnay is sourced from vineyards in Carneros and Oak Knoll. Fermented in stainless steel, then aged three months on the lees in neutral French oak, the wine shows great acidity, weight and mouth-feel. This 100% Chardonnay shows acidity normally reserved for stainless only wines. This is a beautifully balanced Chardonnay.