Asian Salmon & Rice

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Balsamic vinegar

  2 tbsp or 32g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Brown sugar

  1 tsp brownulated or 3g

• Garlic

  Raw

  1 cloves, minced or 3g

• Onions

  Raw

  2 tbsp chopped or 20g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• White rice

  Long-grain, regular, raw, enriched

  2 cup or 370g

• Dill

  Fresh

  1 sprig or 0.2g

• Atlantic salmon

  Fish, wild, raw

  32 oz or 907g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

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 bowl, whisk together the olive oil, balsamic vinegar, soy sauce, brown sugar, garlic, pepper, onion, and sesame oil. Pour the mixture over the salmon, cover, and refrigerate for 1 to 2 hours.
2. Preheat the oven to 350°F. In a medium saucepan, combine the rice, 4 cups of water, and chopped dill. Bring to a boil, then cook over medium-low heat until the rice is tender and the water has been absorbed, about 20 minutes.
3. Remove cover from salmon, and bake in the marinating dish for about 30 minutes, or until fish flakes easily with a fork. Serve the salmon over the rice, and pour sauce over.

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