Salmon, Snow Peas and Rice

Pineapple Teriyaki Salmon

For dinner tonight my boyfriend and I decided to make Salmon with rice and snap peas. I am an avid fish lover and love to find new ways to cook the same fish so it doesn’t get boring. I made this recipe with friends once before so I wanted to share it with you. This recipe comes from myrecipes.com and can be found here: www.myrecipes.com/recipe/pineapple-teriyaki-salmon For the rice we just used Uncle Ben’s 90 second Long Grain Rice, but you could use whatever similar rice you like better.

Ingredients:

2 tablespoons brown sugar

2 tablespoons low-sodium soy sauce

1 teaspoon finely grated orange zest

1 (6-ounce) can pineapple juice

1/2 teaspoon salt, divided

2 teaspoons canola oil

4 (6-ounce) salmon fillets (about 1 inch thick)

1/4 teaspoon freshly ground black pepper

Grated orange rind (optional)

Directions:

1. Combine first 4 ingredients and 1/4 teaspoon salt in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 15 minutes). Set aside.
   
2. Preheat oven to 400°.
3. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of salmon with remaining 1/4 teaspoon salt and black pepper. Add fish to pan; cook 3 minutes. Turn fish over and place in oven; bake at 400° for 3 minutes. Remove from oven; brush 1 tablespoon sauce over each fillet. Return to oven, and cook 1 minute or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with orange rind, if desired.
   
4. Place salmon fillet and any additional sauce you would like onto the plate. Add rice and snap peas to round out the meal.

Sauteed Sugar Snap Peas

Ingredients:

•  Sugar Snap Peas
• Canola Oil (Sunflower oil is healthier but much more expensive)
• Salt

Directions:

1. Pour about a tablespoon of oil into a saute pan to heat up.
2. Add remaining ingredients and stir occasionally until warmed.
3. Enjoy!