1 cup long grain white rice
1 pound salmon fillet, skin removed
4 oz sugar snap peas, trimmed
1/3 cup low-sodium soy sauce
4 scallions, trimmed and sliced
2 TBL rice vinegar
1 TGL grated ginger
1 TSP dark brown sugar
MIX the rice and 2 1/3 cups water in a medium skillet. Bring to aboil. Reduce heat to low and simmer, covered, for 10 minutees
SLICE the salmon on a diagnoal into four 3/4 inch thich pieces. Season with 1/4 tsp salt and 1/4 teaspoon pepper. Place on top of the partially cooked rice. Cover and cook for 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, 3-5 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.
Recipe from Martha Stewart "Real Simple" magazine
1 pound salmon fillet, skin removed
4 oz sugar snap peas, trimmed
1/3 cup low-sodium soy sauce
4 scallions, trimmed and sliced
2 TBL rice vinegar
1 TGL grated ginger
1 TSP dark brown sugar
MIX the rice and 2 1/3 cups water in a medium skillet. Bring to aboil. Reduce heat to low and simmer, covered, for 10 minutees
SLICE the salmon on a diagnoal into four 3/4 inch thich pieces. Season with 1/4 tsp salt and 1/4 teaspoon pepper. Place on top of the partially cooked rice. Cover and cook for 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, 3-5 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.
Recipe from Martha Stewart "Real Simple" magazine
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