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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

Nutrition Info

388.1 calories carbohydrate: 39.6 g cholesterol: 50.5 mg fat: 12 g fiber: 0.7 g protein: 27.9 g saturatedFat: 2.2 g servingSize: - sodium: 278.5 mg sugar: 1.9 g transFat: : - unsaturatedFat: : -

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.
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 to stand for 5 minutes before removing lid and fluffing rice with a fork.
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.

8 servings

Wild salmon is marinated and baked in an Asian-inspired soy and sesame sauce, served with hot cooked rice.