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Sweet Chili-Glazed Salmon
with Sugar Snap Peas & Carrots
35 MIN
2 Servings
From the Test Kitchen
To pair with our savory-sweet glazed salmon and sautéed vegetables, we’re jazzing up a side of fluffy jasmine rice by infusing it with an aromatic duo of garlic and scallions—first cooked in fragrant sesame oil for rich flavor.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories710 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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10 oz Skin-On Salmon Fillet
- ½ cup Jasmine Rice
- 4 oz Sugar Snap Peas
- 6 oz Carrots
- 2 Scallions
- 2 cloves Garlic
- 1 Tbsp Soy Sauce
- 3 Tbsps Sweet Chili Sauce
- 1 Tbsp Sesame Oil
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the glaze:
Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the chopped garlic and sliced white bottoms of the scallions. Peel the carrots; thinly slice on an angle. Pull off and discard the tough string that runs the length of each snap pea pod. Combine in a bowl. In a separate bowl, whisk together the soy sauce, sweet chili sauce, and 2 tablespoons of water.
2
Cook the rice:
In a small pot, heat half the sesame oil on medium-high until hot. Add the prepared garlic and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
3
Cook the vegetables:
While the rice cooks, in a medium pan (nonstick, if you have one), heat the remaining sesame oil on medium-high until hot. Add the prepared carrots and peas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
4
Cook the fish & serve your dish:
While the rice continues to cook, pat the fish dry with paper towels. (If you received 1 fillet, transfer to a cutting board, skin side down, and cut into 2 equal-sized pieces.) Season with salt and pepper on both sides. In the same pan, heat 1 teaspoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the fish, 1 to 2 minutes, or until coated and cooked through. Turn off the heat. Serve the cooked fish (including any glaze from the pan) with the cooked rice and cooked vegetables. Garnish with the sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients & make the glaze:
Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the chopped garlic and sliced white bottoms of the scallions. Peel the carrots; thinly slice on an angle. Pull off and discard the tough string that runs the length of each snap pea pod. Combine in a bowl. In a separate bowl, whisk together the soy sauce, sweet chili sauce, and 2 tablespoons of water.
2
Cook the rice:
In a small pot, heat half the sesame oil on medium-high until hot. Add the prepared garlic and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
3
Cook the vegetables:
While the rice cooks, in a medium pan (nonstick, if you have one), heat the remaining sesame oil on medium-high until hot. Add the prepared carrots and peas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
4
Cook the fish & serve your dish:
While the rice continues to cook, pat the fish dry with paper towels. (If you received 1 fillet, transfer to a cutting board, skin side down, and cut into 2 equal-sized pieces.) Season with salt and pepper on both sides. In the same pan, heat 1 teaspoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the fish, 1 to 2 minutes, or until coated and cooked through. Turn off the heat. Serve the cooked fish (including any glaze from the pan) with the cooked rice and cooked vegetables. Garnish with the sliced green tops of the scallions. Enjoy!
Tips from Home Chefs