|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)||
skin-on salmon fillets (5 to 6 oz/140 to 170g each)
|1/2 tsp (2 mL)||
|1/4 tsp (1 mL)||
|2 tbsp (30 mL)||
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.
- 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
- Calories 410
- Fat 18g
- Cholesterol 80mg
- Sodium 450mg
- Carbohydrate 29g
- Fibre 2g
- Sugars 2g
- Protein 33g
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