One-Pot Salmon with Edamame and Rice can be made in a quick hurry and I’ve been needing some fast, easy recipes especially since I’ve been busy pondering the meaning of life! Who has time to cook when your ponder such important topics? Do you ever ponder the meaning of life? Or are you too busy being an ant in the ant farm to stop, take a deep breath and ponder. How did we get so damn busy anyway? I really believe with the progression of time, that time gets faster and faster and all we can do is try to keep up — but let’s not forget to unplug from the matrix, even if it’s just for a few hours.
This weekend, I sat in the backyard just looking up at the trees observing the wind and butterflies. I picked fruit from my trees and took big deep breaths appreciating and acknowledging the fruits of our labor and hard work. I’m thankful to be where I am at the moment, not losing site on the prize, and thankful to be sailing toward my beacon of light! I’m saying all this because I haven’t put time into cooking as much as I usually would but this amazing One-Pot Salmon dish is quick, easy, healthy and delicious! Try this dish and send me your comments on how yours came out…and how much you liked it.
Don’t forget to “ponder the meaning of life”!
Ali in the Valley
Photo by: Ali
One-Pot Salmon with Edamame and Rice...
Easy and Simple One-Pot Salmon with Asian flavors.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: One-Pot Salmon with Edamame and Rice
Author: Alison Ball
1 cup long-grain brown or white rice
1 pound wild caught salmon fillet skin removed
Kosher salt and pepper
4 ounces edamame peas
1/3 cup low-sodium soy sauce
4 scallions trimmed and sliced
2 tablespoons rice vinegar
1 tablespoon grated ginger
1 tablespoon dark brown sugar
Mix the rice and 2 ⅓ cups water in a medium skillet. Bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes.
Meanwhile, slice the salmon on a diagonal into four ¾-inch-thick pieces. Season with ¼ teaspoon each salt and pepper.
After the rice has cooked for 10 minutes, place the salmon on top. Cover and cook 7 minutes more.
Scatter the peas over the salmon and rice. Cover and cook until the rice and peas are tender and the salmon is opaque and beginning to flake, 3 to 5 minutes.
Mix the soy sauce, scallions, vinegar, ginger, and sugar in a small bowl. Spoon the sauce over the salmon, rice, and peas.