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Asian Salmon
Asian Salmon
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
105 minutes
Asian-inspired soy and sesame marinated wild salmon, baked to perfection, paired with fluffy hot 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:
  • Score the skinless side of the salmon fillets, then place them skin-side down in a glass baking dish. In a medium bowl, combine olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion, and sesame oil. Pour the marinade over the salmon, cover, and refrigerate for 1 to 2 hours.
  • Preheat the oven to 350°F (175°C) until nice and toasty.
  • In a medium saucepan, mix rice, water, and dill weed. Cover, bring to a boil, then simmer on low for 20 minutes until rice is tender and water is gone. Rest for 5 minutes, then uncover and fluff with a fork.
  • Uncover the salmon and bake with the marinade for roughly 30 minutes, or until easily flaked with a fork. Serve the salmon on a bed of rice and ladle the sauce over the top before serving.

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