Saturday, August 7, 2010

Asian Salmon

Asian Salmon

1 Tbsp olive oil
1 Tbsp rice vinegar
1 Tbsp low-sodium soy sauce
1/2 Tbsp packed brown sugar
1 garlic cloves, minced
1/4 tsp black pepper
1 Tbsp onion, minced
1/2 Tbsp dark sesame oil
1/2 tsp dried dill weed
1 pound pink salmon fillet(s), 4 (4 oz fillets)

Make several shallow slashes in the skinless side of the salmon filets. Place filets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover and refrigerate for 1 to 2 hours.
Preheat the oven to 350 degrees F (175 degrees C). In a medium saucepan combine the rice, water and dill weed. Bring to a boil, then cook over medium low heat until rice is tender and water has been absorbed, about 20 minutes.
Remove cover from salmon, and bake in the marinating dish for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.

Serves 4 Points 4

1 comment:

Chantal B said...

This looks delicious and great since I have some salmon in the freezer. I noticed the instructions speak of cooking rice, but I don't see that in the recipe. How much rice and is that included in the points total? (I'm assuming not since I can't imagine eating salmon and rice for 4 pts!) :) Thanks!


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