Lemon Rice with Crispy Salmon
• 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.
Pairs Well With
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.