Lemon Rice with Crispy Salmon
Why I Love This Recipe
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 You'll Need
• 2 pouches (125 g each) Minute Rice Jasmine Rice
• 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 170 g each)
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) pepper
• 2 tbsp (30 mL) canola oil
• Lemon wedges
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
For simple 1+1+1 meal ideas and inspiration, visit Thirdoftheway.ca or share your #weekdaywin on social media to inspire others.