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Broiled Salmon and Snap Peas with Jasmine Rice Two Stars

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Servings: Serves 4

Cook Time: 15 minutes

Prep Time: 10 minutes


1 cup water
2/3 cups Hannaford Jasmine Rice, rinsed
4 (6-oz.) skinless salmon fillets
Salt and pepper
2 Tbsp. Hannaford Dijon Mustard
1 Tbsp. Hannaford Reduced Sodium Soy Sauce
12 oz. snap peas, trimmed (about 3 cups)
2 tsp. olive oil
1/2 tsp. Hannaford Garlic Powder
2 scallions, sliced thin


1. Place a rack in upper-middle part of oven and heat broiler. Line a baking sheet with foil and coat lightly with cooking spray.
2. Combine water and rice in medium saucepan and bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 15 minutes. Remove from heat, fluff with a fork, and re-cover to keep warm; let sit 5 minutes.
3. Meanwhile, arrange salmon fillets on prepared baking sheet and season with salt and pepper. Stir mustard and soy sauce together in a small bowl and brush over tops and sides of salmon. Transfer baking sheet to oven and broil 5 minutes.
4. Combine snap peas, oil, and garlic powder in a medium bowl and season with salt and pepper to taste; toss until evenly coated. Remove baking sheet from oven and scatter snap peas around salmon. Return to oven and broil until salmon flakes easily and snap peas are tender, 3 to 5 more minutes.
5. Divide rice, salmon, and snap peas among four plates. Sprinkle salmon with scallions and serve.
Source: Hannaford fresh Magazine, May - June 2019

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 530 kcal (27%)
Calories from Fat 216
Total Fat 24 g (37%)
Saturated Fat 5 g (23%)
Cholesterol 105 mg (35%)
Sodium 440 mg (18%)
Total Carbohydrates 32 g (11%)
Dietary Fiber 3 g (12%)
Protein 42 g (70%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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