One-Pot Salmon with Snap Peas and Rice

I found this recipe in my Real Simple magazine. It was tasty, quick and easy. We'll definitely be making this again.

1 cup long-grain white rice

1 pound salmon fillet, skin removed

Kosher salt and pepper

4 ounces sugar snap peas, trimmed

1/3 cup low-sodium soy sauce

4 scallions, trimmed and sliced

2 tbsp. rice vinegar

1 tbsp grated ginger

1 tbsp. dark brown sugar

Mix the rice and 2-1/3 cups water in a medium skillet. Bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes.

Slice the salmon on a diagonal into four 3/4-inch-thick pieces. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on top of the partially cooked rice. Cover and cook 7 minutes

Scatter the peas over the salmon and rice. Cover and cook until the rice and peas are tender and the salmon is opaque and beginning to flake, 3 to 5 minutes.

Mix the soy sauce, scallions, vinegar, ginger and sugar in a small bowl*. Spoon the sauce over the salmon, rice and peas and serve.

*We didn't have any fresh ginger so we used ground ginger instead. 1/8 teaspoon ground ginger is equal to 1 tablespoon of fresh grated ginger. We also didn't have scallions so we used a very small red onion; a shallot would work as well.