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Asian Salmon

SUBMITTED BY: Lynseey PHOTO BY: Dianne

"Wild Salmon with the fresh taste of the Orient."

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Read Reviews (309)

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PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 pounds salmon filets, with skin
2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon packed brown sugar
2 cloves garlic, minced
1 pinch ground black pepper
2 tablespoons minced onion
1 tablespoon sesame oil
2 cups long-grain white rice
1 teaspoon dried dill weed
4 cups water

What to Drink?
	Sauvignon Blanc

DIRECTIONS

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.

FOOTNOTE

Learn how to shop for salmon in our Choosing Salmon video.

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REVIEWS

Reviewed on jan. 12, 2006 by mommyluvsnoah

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.

mommyluvsnoah
jan. 12, 2006

I debated on how to rate this recipe since it turned out delicious but if I had actually followed the recipe the results would not have been as appealing. I had 1 1/4 lbs of salmon and doubled the sauce recipe. It ended up being the perfect amount of sauce for two people. Can't imagine having 2 lbs and following the sauce recipe as written. I also added 1 tsp of fresh ginger since I can't image an Asian dish without that. Also the baking time really seemed off to me. 30 minutes is a long time to cook salmon- even a thicker filet. I checked mine after 15 minutes and they were done (and they were average sized filets). I did taste it at this point and it was good but not great and the fish was not very appetizing in appearance. So I followed the advice of another reviewer and removed the filets from the marinade and stuck them under the broiler on low for about 7 minutes. THey carmelized beautifully. I also condensed the sauce on the stovetop a little. Did do the dill rice(make sure to cover the rice when you lower to simmer temp) and served it on a platter with the salmon on top and a little sauce drizzled over it. Garnished with a fresh dill sprig. Looked and tasted wonderful. The broiling is a must! I think Grilled Salmon by Tina is still my favorite but we will definitely make this one again.

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40 users found this review helpful

I debated on how to rate this recipe since it turned out delicious but if I had actually... MORE

Reviewed on feb. 4, 2004 by SHERRIE K.

this was a really good, quick and healthful marinade for salmon, would work great on... MORE

Reviewed on mar. 20, 2003 by SAKURAGIRL1

I wish i had looked at the previous reviews notes before makeing this, should have cut the oil... MORE

Reviewed on jun. 4, 2009 by BOGINIA2

I am now CONVERTED!!! I hate salmon - it's almost always dry and incredibly fishy... but for... MORE

Reviewed on apr. 27, 2003 by mkrek

All I can say is AWESOME! My 8 year old daughter HATES (well let me say hated) salmon. The... MORE

Reviewed on jan. 21, 2007 by heidib24

I made this recipe last night for my husband and in-laws. It was absolutely delicious. I... MORE

Reviewed on nov. 7, 2005 by jan

This recipe is SO incredibly good and extremely easy to make!! An incredible gem, gives you a... MORE

Reviewed on nov. 9, 2004 by LCGAINES14

Great recipe! I substituted 1 and 1/2 packets of Splenda to keep it low carb. Also instead... MORE

Reviewed on mar. 1, 2008 by TchrJrHi

I followed this exactly...except for the fact that the salmon fillet we had didn't have skin... MORE

Reviewed on jan. 26, 2003 by MCNERK

Excellent recipe. With three young children, I am always leery of something with too strong... MORE

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Recipe Submitter:

Lynseey

Cooking Level: Intermediate

Living In: Victoria, British Columbia, Canada

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Nutritional Information

Asian Salmon

Servings Per Recipe: 8

Amount Per Serving

Calories: 388

Total Fat: 12g
Cholesterol: 51mg
Sodium: 279mg
Total Carbs: 39.6g
Dietary Fiber: 0.7g
Protein: 27.9g

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Asian Salmon

SERVINGS

INGREDIENTS (Nutrition)

What to Drink?

DIRECTIONS

FOOTNOTE

REVIEWS

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