1 cup brown rice
1 pound salmon fillet, skin removed
Kosher salt and pepper
8 ounces sugar snap peas, trimmed
1/4 cup soy sauce
4 scallions, chopped
2 tablespoons rice vinegar
1 tablespoon grated ginger
1 tablespoon dark brown sugar
Mix the rice and 2 cups water in a medium skillet. Bring to a boil. Reduce heat to low and simmer, covered, for 12 minutes.
Meanwhile, slice the salmon on a diagonal into four ¾-inch-thick pieces. Season with salt and pepper.
After the rice has cooked for 12 minutes, place the salmon on top. Cover and cook 7 minutes more.
Scatter the peas over the salmon and rice. Cover and cook until the rice and peas are tender and the salmon is opaque and beginning to flake, approx 4 - 8 minutes
Mix the soy sauce, scallions, vinegar, ginger, and sugar in a small bowl. Spoon the sauce over the salmon, rice, and peas.