prep time
10 min

cook time
30 min

servings
4

WHAT YOU'LL NEED


Minute Rice® Jasmine Rice
2 pouches (125 g each)
3/4 cup (175 mL)		frozen peas, thawed
1/4 cup (60 mL)		sliced green onion
2 tbsp (30 mL)		lemon juice
4		skin-on salmon fillets (5 to 6 oz/140 to 170g each)
1/2 tsp (2 mL)		salt
1/4 tsp (1 mL)		pepper
2 tbsp (30 mL)		canola oil
		Lemon wedges

INSTRUCTIONS

Step 1: Cook rice according to package directions. Add peas during the last minute of cooking; stir in half of the green onion, and lemon juice.

Step 2: Meanwhile, using a sharp knife, score skin side of salmon, slicing 1/2-inch (1 cm) across and about 1/4-inch (5 mm) deep; season all over with salt and pepper.

Step 3: In large, heavy-bottom skillet, heat oilover medium-high heat; cook salmon skin side down for about 5 minutes or until skin is golden brown and crispy. Turn over; cook for 2 or 3 minutes or until fish is just cooked through and flakes easily with a fork. Serve with rice and lemon wedges. Sprinkle with remaining green onion.

Tips:

Before serving, add a pinch of hot pepper flakes to the rice for a bit of heat.

This dish can also be prepared with skinless salmon fillets, if preferred.

Per 1/4 recipe