Asian Salmon

Main Dish

This is a fresh-tasting salmon recipe with more prep than my usual recipes, but an easy process. Ready in about an hour, this makes about 8 servings.

Ingredients/Shopping List
• 1 teaspoon dried dill weed
• 2 cloves garlic, minced
• 2 pounds salmon fillets, with skin (Typically 8)
• 2 tablespoons olive oil
• 2 tablespoons minced onion
• 1 tablespoon sesame oil
• 1 pinch ground black pepper
• 2 cups long-grain white rice
• 2 tablespoons soy sauce
• 1 tablespoon packed brown sugar
• 2 tablespoons rice vinegar
• 4 cups water

Directions

Make several shallow slashes in skinless side of salmon. Place filets skin-side down in a glass baking dish.

Whisk together brown sugar, garlic, olive oil, onion, pepper, rice vinegar, sesame oil, and soy sauce. Pour over salmon, cover and refrigerate 2 hours. 1 hour is enough. 2 is better.

Preheat the oven to 350 degrees F (175 degrees C).

In medium saucepan combine the dill weed, rice, and water. Bring to a boil, then cook over medium low heat about 20 minutes. Rice should be tender. Water should be absorbed.

Remove cover from salmon, and bake for about 30 minutes. Salmon is done when it can be flaked with fork.

To serve, place salmon on a bed of rice and drizzle sauce over it.