BOUNTY OF THE SEA

Looking for quick lunch or dinner options? These seafood bowls come together in an hour or less and are brimming with fish and shellfish, fresh veggies, and whole grains

- GREG DUPREE

GLAZED SALMON RICE BOWLS

ACTIVE 15 MIN. TOTAL 50 MIN. SERVES 4

The sweet and tangy soy sauce, honey, and vinegar mixture doubles as a marinade for the salmon and a drizzle over the finished dish.

3 Tbsp. lower-sodium soy sauce

3 Tbsp. rice vinegar, divided

2 Tbsp. honey

4 (6-oz.) skin-on salmon fillets

1 cup very thinly sliced radishes

½ cup snow peas

2 tsp. sugar

Cooking spray

1 (8.5-oz.) pouch precooked microwavable brown basmati rice

½ cup (1-in.) pieces scallions

1 Tbsp. toasted sesame seeds

1. Whisk together soy sauce, 1 tablespoon vinegar, and honey in a small bowl. Place half of honey mixture in a bowl; reserve. Place remaining half of honey mixture and fish in a large ziplock plastic bag; seal. Refrigerate 15 minutes.

2. Stir together the remaining 2 tablespoons vinegar, radishes, snow peas, and sugar in a bowl. Let stand 20 minutes; drain.

3. Remove fish from marinade; discard marinade. Spray a grill pan with cooking spray; heat pan over medium-high. Add fish, flesh side down; cook 3 minutes on each side or until desired degree of doneness. Remove fish from the pan.