Main dish

Finest Baked Salmon

15 m
1 h 45 m
Ready in:
2 h 0 m
This traditionally Asian salmon variant is cooked with soy and sesame sauce and served with rice – a wonderful low-calorie dinner idea!
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Servings: 8
Salmon fillets
2 lbs., with skin
Olive oil
2 tbsp.
Rice vinegar
2 tsbp.
Soy sauce
2 tbsp.
Packed brown sugar
1 tbsp.
2 cloves, minced
Black pepper
1 pinch, ground
2 tbsp., minced
Sesame oil
1 tbsp.
White rice
2 cups, long-grain
Dill weed  - 1 tsp., dried
3 cups
  1. Take salmon fillets and make a few shallow slices in its skinless side.
  2. Place salmon in a glass baking dish (skin-side down).
  3. Combine the next eight ingredients (from olive oil to sesame oil) in a medium-sized bowl and pour the sauce over salmon.
  4. Cover and marinate salmon for 1 to 2 hours in a fridge.
  5. Heat the oven to 350° F/175° C/Gas Mark 4.
  6. Add the remaining ingredients (from rice to water) to a medium saucepan, cover with a lid, and bring to a boil. Reduce the heat and cook for about 20 minutes or until the rice becomes tender and all the water is absorbed.
  7. Let it stand for about 5 minutes, then remove the lid and fluff the rice using a fork
  8. Remove the cover from salmon and bake the marinated fish for about half an hour or until you can flake it with a fork.
  9. Serve the salmon with the rice and sauce.
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