> 4 (6 oz) salmon fillets
> 1 tbsp minced garlic, divided
> 2 tbsp soy sauce
> 2 tsp Dijon mustard
> 1 tbsp canola oil, divided
> 2 (12 oz) pkg frozen sugar snap peas
> 1 tbsp sesame seeds
> 2 cups minute brown rice
Prepare brown rice as directed on package. Preheat a large nonstick skillet over medium high heat.
Cut salmon into large 1 inch chunks. Mix together 2 tsp garlic with soy sauce, mustard, and 2 tsp canola oil until well blended. Add the salmon and toss until well coated. Add the remaining 1 tsp canola oil to the hot pan. Brown the salmon on all sided until completely cooked; about 4-5 min.
Add the snap peas and remaining garlic to the pan. Mix through and cook until snow peas are hot; about 2-3 minutes. Sprinkle with sesame seeds.
Add a scoop of brown rice to a plate. Top with salmon and peas.