本文发表在 rolia.net 枫下论坛Asian Salmon
Wild Salmon with the fresh taste of the Orient. Prep
Time: approx. 15 Minutes. Cook Time: approx. 30 Minutes.
Ready in: approx. 45 Minutes. Makes 4 servings.
Printed from Allrecipes, Submitted by LYNSEEY
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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
Directions
1 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.
2 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.
3 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.更多精彩文章及讨论，请光临枫下论坛 rolia.net
Wild Salmon with the fresh taste of the Orient. Prep
Time: approx. 15 Minutes. Cook Time: approx. 30 Minutes.
Ready in: approx. 45 Minutes. Makes 4 servings.
Printed from Allrecipes, Submitted by LYNSEEY
--------------------------------------------------------------------------------
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
Directions
1 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.
2 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.
3 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.更多精彩文章及讨论，请光临枫下论坛 rolia.net