Wild Salmon with the fresh taste of the Orient.
| Prep Time: | 15m |
| Cook Time: | 30m |
| Ready in: | 45m |
| Yield: | 8 servings |
| Ingredients | |
| 2 pounds salmon filets, with skin 2 tablespoons olive oil 2 tablespoons rice vinegar 2 tablespoons soy sauce 1 tablespoon packed brown sugar 2 cloves garlic, minced 1 pinch ground black pepper 2 tablespoons minced onion 1 tablespoon sesame oil 2 cups long-grain white rice 1 teaspoon dried dill weed 4 cups water | |
- 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.
| Nutrition Information Servings Per Recipe: 8 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 388 cal | Total Fat: | 12 g | Cholesterol: | 51 mg | |||
| Sodium: | 283 mg | Carbohydrates: | 39.6 g | Fiber: | 0.7 g | |||
| Protein: | 27.9 g | |||||||
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