Lemon Rice With Crispy Salmon - cooking recipe

Ingredients

2 (125 g) envelopes minute rice jasmine rice
3/4 cup frozen peas, thawed
1/4 cup sliced green onion
2 tablespoons lemon juice
4 skin-on salmon fillets (5 to 6 oz/140 to 170 g each)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil

Preparation

Cook rice according to package directions. Add peas during the last minute of cooking; stir in half of the green onion, and lemon juice.
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.
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.
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