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Soy and Sesame Pan-Seared Asian Salmon

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
105 min
SERVINGS
8 servings
Dinner Asian
Soy and Sesame Pan-Seared Asian Salmon
Ingredients
  • 2 pounds salmon fillets, with skin
  • 2 tablespoons olive oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons minced onion
  • 2 cloves garlic, minced
  • 1 tablespoon packed brown sugar
  • 1 tablespoon sesame oil
  • 1 pinch ground black pepper
  • 3 cups water
  • 2 cups long-grain white rice
  • 1 teaspoon dried dill weed
Instructions
1
Make several shallow incisions in the flesh of the salmon fillets, being careful not to cut too deeply. Place the fillets skin-side down in a glass baking dish, allowing excess flesh to hang over the edges.
2
Combine olive oil, vinegar, soy sauce, onion, garlic, brown sugar, sesame oil, and pepper in a medium-sized bowl; pour the mixture over the salmon fillets. Cover the dish with plastic wrap and refrigerate for 1 to 2 hours.
3
Preheat your oven to a temperature of 350 degrees F (175 degrees C).
4
Combine water, rice, and dill in a medium-sized saucepan; cover the pan with a lid and bring to a boil, then reduce the heat to low and cook until the rice is tender and all the water has been absorbed, taking about 20 minutes. Allow the mixture to stand for a few minutes before removing the lid and using a fork to fluff up the rice.
5
Bake the salmon fillets in the marinade, uncovered, until they can be easily broken apart with a fork, which should take around 30 minutes. Serve the salmon over the cooked rice and pour any remaining sauce from the marinade over the top.