Recipe courtesy of David Bonom and Marge Perry

Sweet Chili-Glazed Salmon, Sugar Snaps and Rice

Here it is: a recipe that requires absolutely no chopping and makes an entire, really tasty, well-balanced meal in just four incredibly quick steps. We're not overselling this, either. All you do is start the rice on the sheet pan, add the salmon brushed with a glaze you whisk together, and later add the sugar snaps.
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  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 4 servings
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Ingredients

1 cup long-grain white rice

3/4 teaspoon sea salt, divided

3 tablespoons sugar

1 1/2 tablespoons fresh lime juice

1 tablespoon fish sauce

1 1/2 teaspoons chili-garlic sauce

1/2 teaspoon cornstarch

12 ounces sugar snap peas, strings removed

1 tablespoon olive oil

4 (6-ounce) skin-on salmon fillets

Directions

  1. Preheat the oven to 425 degrees F. Coat a sheet pan with cooking spray.
  2. Combine the rice, 2 1/2 cups water and 1/4 teaspoon of the salt on the sheet pan. Bake for 20 minutes.
  3. Meanwhile, whisk the sugar, lime juice, fish sauce, chili-garlic sauce and cornstarch in a small bowl to make the glaze. Combine the sugar snaps with the oil and 1/4 teaspoon of the salt in a separate bowl.
  4. Season the salmon with the remaining 1/4 teaspoon salt. After the rice has cooked for 20 minutes, place the salmon, skin side down, on the sheet pan (directly on top of the rice) and brush it with about one-third of the chili glaze. Roast for 5 minutes, again brush the salmon with about one-third of the glaze and add the sugar snaps to the pan. Roast another 5 minutes and brush with the remaining glaze. Roast until the salmon is just translucent in the center and the sugar snaps are crisp-tender, about 5 minutes more.