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 wine vinegar
- 2 tablespoons soy sauce
- 2 tablespoons minced onion
- 2 cloves garlic, minced
- 1 tablespoon packed brown sugar
- 1 tablespoon sesame oil
- 1 pinch ground black pepper
- 3 cups water
- 2 cups long-grain white rice
- 1 teaspoon dried dill weed
Instruction
- Make several shallow cuts in skinless sides salmon fillets. Place fillets skin-sides down in a glass baking dish.
- 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.
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- Bake salmon in marinade, uncovered, until fillets easily flaked with a fork, about 30 minutes. Serve salmon over rice; pour sauce on top.
