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Asian Salmon

This recipe is rated : 4

Recipe Ingredients

2 pounds salmon filets, 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
4 cups water

Cooking Procedures

Make several shallow slashes in the skinless side of the salmon filets. 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 (175 degrees C). 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. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

ed rice. Catsup. Butter substitute size of egg. Melt butter substitute. Add shrimps, rice, catsup and pepper. Heat thoroughly. Serve in casserole or patty cases. SALT AND SMOLED FISH "Salt and smoked fish contain more nutriment, pound for pound, than when fresh. Salt fish must be freshened before use by soaking in water, flesh side down. Less freshening is required if the fish be boiled, than if fried or broiled. If very salty, the freshening process can be hastened by resting the fish

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