Adapted from Cooking Light, Oct. 2015

This is a great weeknight meal—it’s quick, easy, and healthy!

Serves 4

Total time ~1 hr.

Ingredients

3 tbsp. soy sauce

3 tbsp. rice vinegar, divided

2 tbsp. honey

4 (6-8 oz.) skin-on salmon filets

1 c. thinly sliced radishes

2 tsp. sugar

1-2 c. rice (depends on how much your family eats)

2 tsp. dark sesame oil

1.5 - 2 c. snow peas or snap peas

1 tsp. soy sauce

1/2 tsp. orange zest

1/2 c. scallions, chopped

1 tbsp. sesame seeds

Steps

Cook the rice according to the directions on the bag.
Combine soy sauce, 1 tbsp. vinegar, and honey in a bowl and whisk together. Leave half the mixture in the bowl and pour the other half into a bag. Add salmon to the bag and marinate for 15 minutes in the fridge.
Quick pickle the radishes—combine the remaining 2 tbsp. vinegar, radishes, and sugar in a bowl. Let stand for ~20 minutes and then drain.
Remove salmon from the marinade. Pour the marinade into a grill pan or skillet and heat over medium-high heat. Cook the salmon for about 3-5 minutes per side. While the salmon is cooking, heat the sesame oil in another pan. Add the snow peas and sauté for 3 minutes. Stir in soy sauce and zest.
Plate rice, salmon, pickled radishes, and snow peas. Top with scallions and sesame seeds and serve.