One-Pot Salmon with Snap Peas and Rice

Combine the rice and 2 1/3 cups water in a medium skillet. Bring to a boil. Reduce the heat to low and simmer under the lid for 10 minutes.Cut the salmon diagonally into four 3/4-inch-thick pieces. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on top of partially cooked rice. Cover and cook for 7 minutes.Sprinkle the peas over the salmon and rice. Cover and cook until the rice and peas are soft and the salmon is opaque and beginning to peel, 3 to 5 minutes.Combine soy sauce, green onion, vinegar, ginger, and sugar in a small bowl. Drizzle the salmon, rice and peas with the sauce and serve.Cooking technique: You can adapt this method of cooking in one pan to the cooking of shrimp and scallops. (Add it to the peas after the rice is cooked in about 15 minutes.) The main thing is to cover the pan with a lid so that everything is steamed together. If your skillet doesn't have a lid, use a baking sheet.