Ingredients
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2 lbs salmon fillets, with skin
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2 tablespoons olive oil
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2 tablespoons rice vinegar
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2 tablespoons soy sauce
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1 tablespoon brown sugar, packed
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2 garlic cloves, minced
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1 tablespoon sesame oil
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2 cups long-grain white rice
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1 teaspoon dried dill weed
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4 cups water
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2 tablespoons onions, minced
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1 pinch ground black pepper
Instructions
- Make several shallow slashes in the skinless side of the salmon fillets.
- 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.
- 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.