8 Servings 30 min Cook
2 Tbsp Olive Oil
2 Tbsp Balsamic Vinegar
2 Tbsp Soy Sauce
1 Tsp brownulated Brown Sugar
2/3 Cloves, minced Garlic
2 Tbsp chopped Onions
1 Tbsp Sesame Oil
2 Cup White Rice
1 Sprig Dill
32 0 Oz Atlantic Salmon
1 Dash Pepper
Make several shallow slashes in the skinless side of the salmon filets.
Place filets 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 and sesame oil.
Pour the liquid over the salmon, cover and refrigerate for 1 to 2 hours.
Preheat the oven to 350F (175C).
In a medium saucepan combine the rice, water and chopped 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.
