Wild salmon is marinated and baked in an Asian-inspired soy and sesame sauce, served with hot 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 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
Directions
Step 1
Make several shallow slashes in the skinless side of the salmon fillets. Place fillets 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.
Step 2
Preheat the oven to 350 degrees F (175 degrees C).
Step 3
In a medium saucepan, combine the rice, water, and dill weed. Cover pan, bring to a boil, then reduce heat to low and cook 20 minutes, until rice is tender and water has been absorbed. Allow to stand for 5 minutes before removing lid and fluffing rice with a fork.
Step 4
Remove cover from salmon, and bake the fish and the marinade for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 388 | |
% Daily Value * | |
Total Fat12g | 15% |
Saturated Fat2g | 11% |
Cholesterol51mg | 17% |
Sodium279mg | 12% |
Total Carbohydrate40g | 14% |
Dietary Fiber1g | 3% |
Total Sugars2g | |
Protein28g | |
Vitamin C1mg | 7% |
Calcium63mg | 5% |
Iron3mg | 16% |
Potassium481mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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