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One-Pot Salmon with Snap Peas and Rice




Source of Recipe


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One-Pot Salmon with Snap Peas and Rice

Adapted from - Real Simple
WW Points
Makes: 4 servings

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

Preparation:
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 1/8 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: The key is covering the skillet, so everything steams together. If your pan doesn�t have a lid, use a baking sheet.

One serving equals: Calories 418 (Calories from fat 19 %); Protein 32 g; Carbohydrate 49 g; Sugars 5 g; Fiber 2 g; Fat 9 g (Saturated 1 g); Sodium 487 mg; Cholesterol 72 mg ++++ WWP: 9