Lemon Rice with Crispy Salmon

Ingredients

• 2 pouches (125 g each) Minute Rice Jasmine Rice
• 3/4 cup (175 mL) frozen peas, thawed
• 1/4 cup (60 mL) sliced green onion
• 2 tbsp (30 mL) lemon juice
• 4 skin-on salmon fillets (5 to 6 oz/140 to 170 g each)
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) pepper
• 2 tbsp (30 mL) canola oil
• Lemon wedges

Instructions

1. Cook rice according to package directions. Add peas during the last minute of cooking; stir in half of the green onion, and lemon juice.
2. Meanwhile, using a sharp knife, score skin side of salmon, slicing 1/2-inch (1 cm) across and about 1/4-inch (5 mm) deep; season all over with salt and pepper.
3. In large, heavy-bottom skillet, heat oil over medium-high heat; cook salmon skin side down for about 5 minutes or until skin is golden brown and crispy. Turn over; cook for 2 or 3 minutes or until fish is just cooked through and flakes easily with a fork. Serve with rice and lemon wedges. Sprinkle with remaining green onion.

Notes