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8 servings
Ingredients:
2 pounds salmon filets, with skin2 tablespoons olive oil2 tablespoons rice vinegar2 tablespoons soy sauce1 tablespoon packed brown sugar2 cloves garlic, minced1 pinch ground black pepper2 tablespoons minced onion1 tablespoon sesame oil2 cups long-grain white rice1 teaspoon dried dill weed4 cups water
Instructions:
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.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.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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