asian salmon

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Servs: 8  Prep: 15m  Cook: 30m  

"Wild Salmon with the fresh taste of the Orient."

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1 teaspoon dried dill weed 1 teaspoon dried dill weed
•   2 tablespoons rice vinegar 2 tablespoons rice vinegar
•   2 cups long-grain white rice 2 cups long-grain white rice
•   2 pounds salmon filets, with skin 2 pounds salmon filets, with skin
•   1 pinch ground black pepper 1 pinch ground black pepper
•   2 tablespoons soy sauce 2 tablespoons soy sauce
•   2 tablespoons olive oil 2 tablespoons olive oil
•   2 cloves garlic, minced 2 cloves garlic, minced
•   4 cups water 4 cups water
•   1 tablespoon sesame oil 1 tablespoon sesame oil
•   1 tablespoon packed brown sugar 1 tablespoon packed brown sugar
•   2 tablespoons minced onion 2 tablespoons minced onion

Instructions

1. 1. Make several shallow slashes in the skinless side of the salmon filets. Place filets 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.
   2. Preheat the oven to 350 degrees F (175 degrees C). In a medium saucepan combine the rice, water and dill weed. Bring to a boil, then cook over medium low heat until rice is tender and water has been absorbed, about 20 minutes.
   3. Remove cover from salmon, and bake in the marinating dish for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.

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