Asian Salmon So Tasty

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Asian Salmon

"Wild salmon is marinated and baked in an Asian-stimulated soy and sesame sauce, served with hot cooked rice."

Ingredients :

2 kilos salmon fillets, 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
3 cups water

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H45M

Make several shallow slashes inside the skinless side of the salmon fillets. Place fillets skin-side down in a pitcher baking dish. In a medium bowl, whisk collectively the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cowl, and refrigerate for 1 to two hours.
Preheat the oven to 350 levels F (one hundred seventy five stages C).
In a medium saucepan, combine the rice, water, and dill weed. Cover pan, deliver to a boil, then lessen warmness to low and prepare dinner 20 mins, till rice is smooth and water has been absorbed. Allow to face for five mins before casting off lid and fluffing rice with a fork.
Remove cover from salmon, and bake the fish and the marinade for approximately half-hour, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.

Notes :

Reynolds® Aluminum foil can be used to keep food moist, prepare dinner it flippantly, and make easy-up less difficult.

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