8 Asian Salmon

Episode Transcript

Speaker 1 (00:01):
Asian salmon ingredients two pounds salmon filets with skin, two
tablespoons olive oil, two tablespoons rice vinegar, two tablespoons toysome,
two tablespoons soy sauce, one tablespoon packed brown sugar, two

(00:27):
cloves garlic, minced one pinched ground black pepper, two tablespoons
minced onion, one tablespoon sesame oil, two cupps long grain
white rice, one teaspoon dried dill weed, three cups water.

(00:48):
Instruction one makes several shallow slashes in the skinless side
of the salmon filets. Place filetse skin side down in
a glass baking dish in a bowl. Whisk together the
olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion,

(01:12):
sesame oil. Then pour the liquid over the salmon cover
and refrigerate from one point five to two hours. Two.
Preheat the oven to three fifty degrees fahrenheit or one
hundred seventy five degrees celsius three. In a saucepan, combine

(01:35):
the rice, water, dill weed cover pan. Bring to a boil,
then reduce the heat to low and cook for twenty
minutes until rice is tender and water has been absorbed.
Allow to stand for about four to five minutes before
removing lid and fluffing rice with a four four. Remove

(01:58):
cover from salmon, and bake the fish and the marinade
for about twenty eight to thirty minutes, or until fish
can be flaked with a fork.