One-Pot Salmon with Endamame and Rice

1 cup long-grain white rice
1 pound salmon fillet, skin removed
Kosher salt and pepper
4 ounces frozen Endamame, thawed
1/3 cup low-sodium soy sauce
4 scallions, trimmed and sliced
2 tablespoons rice vinegar
1 tablespoon dark brown sugar
1-2 cloves of garlic, diced

Mix the rice and 2 1/3 cups water in a medium skillet. Bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes.

Slice the salmon on a diagonal into four 3/4-inch-thick pieces. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on top of the partially cooked rice. Cover and cook 7 minutes.

Scatter the endamame over the salmon and rice. Cover and cook until the rice and endamame are tender and the salmon is opaque and beginning to flake, 3 to 5 minutes.

Mix the soy sauce, scallions, vinegar, garlic, and sugar in a small bowl. Spoon the sauce over the salmon, rice, and endamame and serve.