Monday, March 15, 2010

Asian Salmon

I really liked the marinade/sauce on this one, it was a nice way to prepare salmon. You can click the link below to see the original recipe; I'm posting here with my changes. If I were to make this again I would definitely make more marinade (and I even doubled it from the original recipe already) to have even more to pour over the rice.

Asian Salmon
adapted from


3/4 lb. salmon filets, with skin
1 Tbsp. olive oil
4 Tbsp. rice vinegar
4 Tbsp. soy sauce
2 Tbsp. packed brown sugar
3 cloves garlic, minced
1 pinch ground black pepper
3 Tbsp. minced onion
1 Tbsp. minced fresh ginger
1 cup long-grain white rice
1 tsp. dried dill weed
2 cups water


1. 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 ginger. 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). 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.

3. Remove cover from salmon, and bake in the marinating dish for 15 minutes. Change oven heat setting to low broil, and cook 5 minutes more to allow for some caramelization. Serve salmon over the rice, and pour sauce over.

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