Asian salmon

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Balsamic vinegar

  2 tbsp or 32g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Brown sugar

  1 tsp brownulated or 3g

• Garlic

  Raw

  ⅔ cloves, minced or 2g

• Onions

  Raw

  2 tbsp chopped or 20g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• White rice

  Long-grain, parboiled, enriched, dry

  2 cup or 374g

• Dill

  Fresh

  1 sprig or 0.2g

• Atlantic salmon

  Fish, wild, raw

  32 oz or 907g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Make several shallow slashes in the skinless side of the salmon filets. Place filets skin-side down in a glass baking dish. In a 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.
2. Preheat the oven to 350F (175C). In a medium saucepan combine the rice, water and chopped dill weed. Bring to a boil, then cook over medium low heat until rice is tender and water has been absorbed, about 20 minutes.
3. Remove cover from salmon, and bake in the marinating dish for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.

Similar Foods

• Asian Salmon in Foil