• Wash and dry produce. • Trim and remove strings from snap peas. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add snap peas; cook, stirring occasionally, until lightly charred and tender, 4-5 minutes. Season with garlic powder, salt, and pepper. • Turn off heat; transfer to a plate. Wipe out pan.

• While snap peas cook, pat salmon* dry with paper towels; season with a big pinch of salt and pepper. • Once snap peas are done, heat a drizzle of oil in same pan over medium-high heat. Add salmon, skin sides down; cook until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Transfer to a plate.

• While salmon cooks, massage rice in package to break up grains. Transfer to a medium microwave-safe bowl; add 2 TBSP water (4 TBSP for 4 servings). Cover tightly with plastic wrap and microwave until heated through, 1-2 minutes. • Add 1 TBSP butter (2 TBSP for 4); stir until butter has melted and rice is evenly coated.

• Divide rice, salmon, and snap peas between plates or bowls. Top salmon with enough miso ginger dressing to coat; sprinkle with as many chili flakes as you like. Serve with any remaining miso ginger dressing on the side. ***Fish is fully cooked when internal temperature reaches 145°.***