Sesame-Soy Salmon
Ready In: 55 mins
Serves: 2
Ingredients
- 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
Directions
- 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.
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