prep time
10 min
10 min
cook time
30 min
30 min
servings
4
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
- Calories 410
- Fat 18g
- Cholesterol 80mg
- Sodium 450mg
- Carbohydrate 29g
- Fibre 2g
- Sugars 2g
- Protein 33g
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