Thursday, November 12, 2009

Asian Salmon

This fish dish is easy and tasty.   Nothing else needs to be said!

I got it from

Asian Salmon
Serves 4

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

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 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. 

2. Preheat the oven to 350 degrees F (175 degrees C). In a medium saucepan combine the rice, water and 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.

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