Garlic-Butter Salmon with Crispy Rice and Snap Peas
Ingredients
- 4 fillets (6 oz each)salmon fillets (skin-on)
- 1½ cupsjasmine rice
- 3 cupschicken or vegetable broth
- 4 tablespoonsbutter
- 6 clovesgarlic
- 8 ouncessnap peas
- 1lemon
- ·salt
- ·black pepper
- ½ cupdry white wine or water
Prep
- 01
Mince 6 cloves garlic.
- 02
Cut 8 ounces snap peas in half diagonally (or leave whole if small).
- 03
Cut 1 lemon into wedges.
Method
- 01
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant.
- 02
Stir in 1 1/2 cups jasmine rice and toast for 1-2 minutes, stirring often.
- 03
Pour in 3 cups broth and 1/2 cup white wine (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until rice is nearly tender and liquid is mostly absorbed.
- 04
Nestle salmon fillets skin-side down into the rice, spacing them evenly. Season with salt and pepper. Scatter snap peas around the salmon.
- 05
Cover and cook for 5-7 minutes until salmon is opaque and flakes easily with a fork.
- 06
Remove from heat. Dot remaining 2 tablespoons butter over the salmon and snap peas. Squeeze lemon juice over everything. Fluff rice gently with a fork and serve.
Spice Tips
For subtle heat, add 1/4 teaspoon red pepper flakes with the garlic. A pinch of smoked paprika adds depth. Fresh herbs like dill or tarragon brighten the finish—sprinkle just before serving.
Swap snap peas for green beans, broccoli, or baby spinach if you prefer. For extra richness, add a splash of heavy cream or a squeeze of lemon zest to the broth. Leftovers keep 3 days refrigerated.