Description
Wild salmon is marinated and baked in an Asian-inspired soy and sesame sauce, served with hot cooked rice.
Ingredients
- 2 pounds salmon fillets, with skin
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon packed brown sugar
- 2 cloves garlic, minced
- 1 pinch ground black pepper
- 2 tablespoons minced onion
- 1 tablespoon sesame oil
- 2 cups long-grain white rice
- 1 teaspoon dried dill weed
- 3 cups water
Instructions
- Make several shallow slashes in the skinless side of the salmon fillets. Place fillets skin-side down in a glass baking dish. In a medium bowl
- whisk together the olive oil
- rice vinegar
- soy sauce
- brown sugar
- garlic
- pepper
- onion and sesame oil. Pour the liquid over the salmon
- cover
- and refrigerate for 1 to 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium saucepan
- combine the rice
- water
- and dill weed. Cover pan
- bring to a boil
- then reduce heat to low and cook 20 minutes
- until rice is tender and water has been absorbed. Allow to stand for 5 minutes before removing lid and fluffing rice with a fork.
- Remove cover from salmon
- and bake the fish and the marinade for about 30 minutes
- or until fish can be flaked with a fork. Serve salmon over the rice
- and pour sauce over.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 1 hr 45 mins
Servings: 8