A fast Asian-style glaze guarantees these salmon fillets bake up moist and flaky atop a bed of fluffy rice.
- 1 c. long-grain white rice
- 3/4 tsp. salt
- 3 tbsp. sugar
- 1 1/2 tbsp. fresh lime juice
- 1 tbsp. fish sauce
- 1 1/2 tsp. chili-garlic sauce
- 1/2 tsp. cornstarch
- 12 oz. sugar snap peas
- 1 tbsp. olive oil
- 4 (6 oz.) skin-on salmon fillets
Heat oven to 425°F. Coat 11"x17"x1" nonstick sheet pan with cooking spray. Combine rice, 2 1/2 cups water, and 1/4 tsp. salt on sheet pan. Bake 20 min.
Meanwhile, whisk sugar, lime juice, fish sauce, chili-garlic sauce, and cornstarch in small bowl to make glaze. Combine sugar snap peas with oil and 1/4 tsp. salt in separate bowl.
After rice has cooked 20 min., place salmon, skin side down, on sheet pan (directly on top of rice). Season fish with remaining salt and brush it with about 1/3 of chili glaze. Roast 5 min.; brush salmon with about 1/3 of glaze. Add sugar snap peas to pan. Roast 5 min.; brush salmon with remaining glaze. Roast about 5 min., until salmon is just translucent in center and sugar snap peas are crisp-tender.
From Hero Dinners by Marge Perry and David Bonom. Copyright © 2019 by Marge Perry and David Bonom. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
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