Asian Salmon Recipe

Ingredients
<br>- 2 pounds salmon fillets, with skin
<br>- 2 tablespoons olive oil
<br>- 2 tablespoons rice vinegar
<br>- 2 tablespoons soy sauce
<br>- 1 tablespoon packed brown sugar
<br>- 2 cloves garlic, minced
<br>- 1 pinch ground black pepper
<br>- 2 tablespoons minced onion
<br>- 1 tablespoon sesame oil
<br>- 2 cups long-grain white rice
<br>- 1 teaspoon dried dill weed
<br>- 3 cups water
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: Preheat the oven to 350 degrees F (175 degrees C).
<br>step 3: 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.
<br>step 4: 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.
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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

Directions
step 1: 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.
step 2: Preheat the oven to 350 degrees F (175 degrees C).
step 3: 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.
step 4: 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.

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