Asian Salmon

By Janes_kitchen

Ingredients

• 1 pound salmon fillets, with skin
• 1 tablespoon olive oil
• 2 tablespoon rice vinegar
• 2 tablespoon soy sauce
• 1 TBL packed brown sugar
• 2 clove garlic, minced
• 1 pinch ground black pepper
• 2 tablespoon minced onion
• 1 TBL sesame oil
• 1 cup long-grain white rice
• 1/2 teaspoon dried dill weed
• 1-1/2 cups water

Details

Preparation time 15mins
Cooking time 90mins

Preparation

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, ginger and sesame oil. Pour the liquid over the salmon, cover, and refrigerate for 1 to 2 hours.
Preheat the oven to 350 degrees F (175 degrees C).
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.
Remove cover from salmon, and bake the fish and the marinade for about 15 minutes, Broil 5 min. Serve salmon over the rice, and pour sauce over.