Ingredients

• 1 ¾ cups frozen green peas
• 2 (8.8 oz) pouches cooked white rice
• 2 lemons, for zest/juice
• 1 tablespoon fresh mint
• 1 tablespoon extra-virgin olive oil
• ½ cup sliced fresh green onions
• ½ teaspoon kosher salt
• ⅓ cup golden raisins

Steps

1. Thaw peas in colander under cool running water. Microwave rice following package instructions.
2. Zest lemons (2 teaspoons), then juice (3 tablespoons). Chop mint finely.
3. Combine peas and rice in serving bowl; cover and let stand 1 minute to warm peas. Combine zest, juice, mint, oil, onions, salt, and raisins; stir into rice. Serve.

Ingredients

• Nonstick aluminum foil
• ½ orange, for zest/juice
• 1 clove garlic
• 4 (5 oz) salmon fillets, skin removed (about 1 ¼ lb)
• ½ teaspoon ground coriander
• ¼ teaspoon kosher salt
• 2 tablespoons chipotle pepper sauce

Steps

1. Place oven rack 4–6 inches from heat source; preheat broiler on HIGH. Line baking sheet with foil. Zest orange (1 teaspoon), then juice (1 tablespoon). Chop garlic finely.
2. Arrange fish on baking sheet (wash hands). Combine coriander and salt; sprinkle over fish. Whisk zest, juice, pepper sauce, and garlic until blended; reserve 1 tablespoon mixture.
3. Brush salmon with remaining orange mixture and place under broiler. Broil 7–8 minutes until centers of fillets flake easily and are 145°F. Drizzle with reserved sauce. Serve.
Note: Always check fish for bones.