Asian Salmon
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
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2 tablespoons soy sauce
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2 tablespoons minced onion
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2 cloves garlic, minced
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1 tablespoon packed brown sugar
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1 tablespoon sesame oil
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1 pinch ground black pepper
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3 cups water
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2 cups long-grain white rice
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1 teaspoon dried dill weed
Directions
1
Make several shallow cuts in skinless sides salmon fillets. Place fillets skin-sides down in a glass baking dish.
2
Whisk olive oil, vinegar, soy sauce, onion, garlic, brown sugar, sesame oil, and pepper together in a medium bowl; pour over salmon. Cover and refrigerate 1 to 2 hours.
3
Preheat the oven to 350 degrees F (175 degrees C).
4
Combine water, rice, and dill in a medium saucepan; cover and bring to a boil, then reduce heat to low and cook until rice tender and water absorbed, 20 minutes. Allow to stand for 5 minutes before removing lid and fluffing rice with a fork.
5
Bake salmon in marinade, uncovered, until fillets easily flaked with a fork, about 30 minutes. Serve salmon over rice; pour sauce on top.