A fast Asian-style glaze guarantees these salmon fillets bake up moist and flaky atop a bed of fluffy rice.
- 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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