Prep 10 mins
Cook 45 mins
This is from Glorious One Pot Meals and I found it in the Sun-Sentinel. It says: If you have room in your Dutch oven, try adding a handful of snow peas and sliced shitake mushrooms after the cabbage to round out this Asian inspired meal. The water used for the rice will be completely absorbed during cooking and in the process the fish will poach and become a treat to eat. If your rice is older and dry, or your climate is very dry, add an extra 2 tbsp. water or broth. The author dissolves 1/4 tsp. bouillon or mushroom soup starter in the water first, then adds it to the rice. This recipe serves 2.
- 2 1⁄2 teaspoons sesame oil, divided
- 1 cup jasmine rice, rinsed
- 1 cup water or 1 cup broth
- 1⁄2-3⁄4 lb salmon fillets or 1⁄2-3⁄4 lb salmon steak
- 2 carrots, cut into julienne strips
- 2 tablespoons soy sauce
- 1 teaspoon rice wine vinegar
- 1⁄4 teaspoon sugar
- 1 teaspoon gingerroot, freshly grated
- 2 garlic cloves, minced
- 1 teaspoon dried red pepper flakes
- 1⁄2 teaspoon sesame seeds
- 1 tablespoon lemon juice
- 1⁄4 head red cabbage, shredded
- 1 avocado, peeled, pitted, sliced
- Preheat oven to 450 degrees F. and coat the inside of a 2 quart Dutch oven and lid with 1 teaspoons sesame oil.
- Rinse rice in strainer under cold water until water runs clear and then place it in a pot and add 1 cup of either water or broth.
- Rinse salmon and place in the pot (it's OK if it is slightly submerged by the liquid).
- Sprinkle carrots over the salmon.
- In a small bowl, mix together soy sauce, vinegar, 1/2 teaspoons sesame oil, sugar, ginger, garlic, red pepper flakes, sesame seeds and lemon juice.
- Stir until sugar dissolves.
- Pour half this mixture over the fish and carrots.
- Add cabbage and top with avocado slices.
- Pour remaining vinegar mixture over all and cover and bake 45-50 minutes, or until the rice is soft.