Lemon Rice With Crispy Salmon

1. 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. 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. 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.

4. 4

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* Per serving · 4 servings · Values may vary.

No additional tips available.