Broiled Salmon and Snap Peas with Jasmine Rice
Nutrition
Calories: 530 kcalCarbohydrates: 32 gProtein: 42 gFat: 24 gSaturated Fat: 4.5 gCholesterol: 105 mgSodium: 440 mgFiber: 3 gSugar: 4 g
Ingredients
- 3 cups water
- 2 cups Hannaford Jasmine Rice rinsed
- 4 6-oz. skinless salmon fillets
- Salt and pepper
- 2 Tbsp. Hannaford Dijon Mustard
- 1 Tbsp. Hannaford Reduced Sodium Soy Sauce
- 12 oz. snap peas trimmed (about 3 cups)
- 2 tsp. olive oil
- 1/2 tsp. Hannaford Garlic Powder
- 2 scallions sliced thin
Instructions
- 1. Place a rack in upper-middle part of oven and heat broiler. Line a baking sheet with foil and coat lightly with cooking spray.
- 2. Combine water and rice in medium saucepan and bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 15 minutes. Remove from heat, fluff with a fork, and re-cover to keep warm; let sit 5 minutes.
- 3. Meanwhile, arrange salmon fillets on prepared baking sheet and season with salt and pepper. Stir mustard and soy sauce together in a small bowl and brush over tops and sides of salmon. Transfer baking sheet to oven and broil 5 minutes.
- 4. Combine snap peas, oil, and garlic powder in a medium bowl and season with salt and pepper to taste; toss until evenly coated. Remove baking sheet from oven and scatter snap peas around salmon. Return to oven and broil until salmon flakes easily and snap peas are tender, 3 to 5 more minutes.
- 5. Divide rice, salmon, and snap peas among four plates. Sprinkle salmon with scallions and serve.
- Source: Hannaford fresh Magazine, May - June 2019