dinner · american
Honey Butter Salmon with Jasmine Rice & Snap Peas
Ingredients Tap to check off
Instructions
1
Combine rinsed jasmine rice, water, and half the salt in a small pot over high heat, bringing to a rolling boil.
2
Cover tightly with a lid, reduce heat to low, and simmer undisturbed for 12 minutes until water is completely absorbed.
3
While rice simmers, snap stem ends and pull string fibers from fresh sugar snap peas; mince garlic cloves finely.
4
Pat salmon fillets dry with paper towels and season flesh side with remaining salt and black pepper.
5
Heat olive oil and one tablespoon butter in a 10-inch skillet over medium-high heat until the butter foams gently.
6
Lay seasoned salmon fillets flesh-side down in the hot skillet, searing undisturbed for 4 minutes until deeply golden.
7
Flip salmon fillets skin-side down, push to one side, and add trimmed sugar snap peas to the open pan space.
8
Add honey, soy sauce, minced garlic, and remaining butter to the skillet, stirring gently around the peas and salmon.
9
Simmer glaze for 2 minutes over medium heat, spooning glossy sauce continuously over salmon until cooked through and glossy.
10
Fluff jasmine rice with a fork, divide between bowls with snap peas and salmon, squeezing fresh lemon wedges over top.
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