” The most tender, delicious Asian salmon dish I’ve ever tasted! Wild salmon is marinated and baked in Asian-inspired soy and sesame sauce served with hot cooked rice.”
Prep: 15 m Cook: 30 m Ready In 1 h 45 m
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To make this Delicious Asian Salmon, You’ll need the following Ingredients:
Ingredients:
2 pounds salmon fillets, with skin
2 tablespoons olive oil
3 cups of water
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
Directions:
1. Make several shallow slashes in the skinless side of the salmon fillets. Place fillet 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.
2. Preheat the oven to 350 degrees F (175 degrees C).
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 the lid and the fluffing rice with a fork.
4. Remove the 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 the sauce over.
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Delicious Asian Salmon
Equipment
- Oven
- Baking Dish
- Medium Saucepan
Ingredients
- 2 pounds salmon fillets, with skin
- 2 tbsp olive oil
- 3 cups of water
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tablespoon packed brown sugar
- 2 cloves garlic, minced
- 1 pinch ground black pepper
- 2 tbsp minced onion
- 1 tbsp sesame oil
- 2 cups long-grain white rice
- 1 tsp dried dill weed
Instructions
- Make several shallow slashes in the skinless side of the salmon fillets. Place fillet 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. 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 standing for 5 minutes before removing the lid and the fluffing rice with a fork.
- Remove the 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 the sauce over.