Lemon Rice With Crispy Salmon
From infoforyourlife 8 years ago
- 35 minutes to make
- Serves 4
This recipe from Minute Rice uses just three main ingredients, takes ten minutes to prepare, and can be on the table in just over a half-hour. One plus one plus one and you're done. Now, that's a weekday win.
Ingredients
- • 2 pouches (125 g each) Minute Rice Jasmine Rice shopping list
- • 3/4 cup (175 mL) frozen peas, thawed shopping list
- • 1/4 cup (60 mL) sliced green onion shopping list
- • 2 tbsp (30 mL) lemon juice shopping list
- • 4 skin-on salmon fillets (5 to 6 oz/140 to 170 g each) shopping list
- • 1/2 tsp (2 mL) salt shopping list
- • 1/4 tsp (1 mL) pepper shopping list
- • 2 tbsp (30 mL) canola oil shopping list
- • Lemon wedges shopping list
How to make it
- 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 oil over 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.
- Nutrition Facts. Per 1/4 recipe: Calories 410, Fat 18g, Cholesterol 80mg, Sodium 450mg, Carbohydrate 29g, Fibre 2g, Sugars 2g, Protein 33g
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