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Asian Salmon

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

Ingredients :

2 pounds 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 floor black pepper
2 tablespoons minced onion
1 tablespoon sesame oil
2 cups lengthy-grain white rice
1 teaspoon dried dill weed
three cups water

Instructions :

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

Make several shallow slashes within the skinless side of the salmon fillets. Place fillets skin-facet down in a tumbler 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 two hours.
Preheat the oven to 350 degrees 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 reduce heat to low and cook 20 minutes, until rice is tender and water has been absorbed. Allow to face for 5 minutes earlier than disposing of lid and fluffing rice with a fork.
Remove cowl from salmon, and bake the fish and the marinade for approximately 30 minutes, or till fish may be flaked with a fork. Serve salmon over the rice, and pour sauce over.

Notes :

Reynolds® Aluminum foil can be used to hold food moist, cook it flippantly, and make smooth-up less difficult.

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