This One-Pot Salmon with Snap Peas and Rice from Real Simple magazine is a complete meal all rolled into one. All you need to do is assemble your ingredients beforehand and time the cooking well. Start out by partially cooking the rice over a full spread of coals and the lid well covered with enough heat to keep it at a strong simmer. You'll know you're on the right track when you see steam pouring out of your oven. After ten minutes or when most of the water is absorbed by the rice, move the bottom coals to a ring around the base of your oven, you don't want to scorch the rice. Place the salmon on top of the rice, sprinkle with the peas and spoon the sauce over all. I baked mine in my 8 inch oven with the lid completely covered with coals, once I added the salmon it took less than 15 minutes to cook, keep an eye on it, there's nothing worse than rubbery, overcooked fish. I must confess, after we finished eating I realized I forgot to add the soy sauce. It was so good I didn't even miss it. Next time I will definitely include it in the sauce but if you're on a low salt diet, it's still good without it. This is a great meal for two and it's nice to have everything come out of one oven at the same time and ready to serve. The rice is fragrant with ginger and a tad bit on the sticky side. The flavors of this dutch oven dinner are superb, you'll feel fat and happy with this healthy, colorful dinner.
One-Pot Salmon with Snap Peas and Rice
1 cup long-grain white rice
2 1/3 cups water
1 pound salmon fillet, skin removed, sliced into 2-4 pieces
kosher salt and pepper
4 ounces sugar snap peas, trimmed
1/3 cup low-sodium soy sauce
4 scallions, trimmed and sliced
2 Tblsp rice vinegar
1 Tblsp fresh ginger, grated
1 Tblsp brown sugar
Lightly oil or spray dutch oven.
Combine soy sauce, scallions, vinegar, ginger and sugar in small bowl.
Mix rice and 2 1/3 cups water in dutch oven.
Place over a full compliment of coals and cover the lid with as many coals as you'll need to bring it to a boil, you need to see the steam pouring out of your oven.
Simmer for 10 minutes or until most of water has been absorbed by rice.
Move bottom coals to a ring around the base of the oven.
Season salmon with salt and pepper.
Place the salmon on top of rice.
Scatter peas over salmon and rice.
Spoon sauce over salmon, rice and peas.
Cover and cook for 12-15 minutes or until peas are tender and salmon is opaque and beginning to flake.
|Simmer rice for 10 minutes or until most of water is absorbed