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