Ingredients:

  • 4 salmon steaks (about 6 oz each; 170 g)
  • 2 tablespoons soy sauce (30 ml)
  • 1 tablespoon fresh lemon juice (15 ml)
  • 1 teaspoon minced garlic (5 g)
  • 1 teaspoon fresh ginger, grated (5 g)
  • Salt and pepper to taste
  • 1 cup jasmine rice (190 g)
  • 2 cups vegetable or chicken broth (480 ml)
  • 1 tablespoon olive oil (15 ml)
  • 1 small onion, finely chopped (about 100 g)
  • 1/2 cup frozen peas (75 g)
  • 1 tablespoon fresh parsley, chopped (15 g)
  • Zest of 1 lemon

Instructions:

  1. In a mixing bowl, combine soy sauce, lemon juice, garlic, ginger, salt, and pepper. Add salmon steaks, ensuring they are well-coated. Marinate for 10 minutes.
  2. Rinse jasmine rice under cold water until the water runs clear. In a medium saucepan, heat olive oil over medium heat. Add onions and sauté until translucent.
  3. Stir in rice and cook for 1-2 minutes, allowing it to become slightly toasted. Add broth, bring to a boil, reduce heat to low, cover, and cook for 15 minutes.
  4. Once done, remove from heat, fluff with a fork, and stir in peas, parsley, and lemon zest. Cover to keep warm.
  5. While the rice cooks, place marinated salmon steaks in a steamer basket over boiling water. Steam for about 8-10 minutes, or until the salmon is opaque and flakes easily.