Ginger Seared Salmon

Makes 4 Servings

1 Member Rating


2 cups Minute® Brown Rice, uncooked
3 cups water, divided
4 green onions, thinly sliced
2 Tbsps fresh ginger root, finely chopped
1 Tbsp canola oil
4 (4 oz. each) salmon fillets
1 Asian sesame salad dressing and recipe mix
1 pkg (6 oz.) frozen snow pea pods, thawed and drained
1 red bell pepper, chopped


Cook rice with 2-1/4 cups of the water as directed on package. Meanwhile, cook and stir onions and ginger root in hot oil in large nonstick skillet on medium heat 3 minutes. Add salmon, flesh side down. Increase heat to high. Cook 2 minutes to sear. Reduce heat to medium-low. Turn salmon over; sprinkle with salad dressing mix. Top with vegetables. Stir in remaining 1/4 cup water; cover. Cook an additional 7 to 10 minutes or until salmon flakes easily with fork. Serve over rice topped with sauce from skillet.