2 pounds salmon fillets, 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

 3 cups water

Make several shallow slashes in the skinless side of the salmon fillets. Place fillets 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. Cover pan, bring to a boil, then reduce heat to low and cook 20 minutes, until rice is tender and water has been absorbed. Allow to stand for 5 minutes before removing lid and fluffing rice with a fork.

Remove cover from salmon, and bake the fish and the marinade for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.


Armas De Guerra - A fancy dish requires a fancy wine, this 2012 Godello is just that! Rich and flavourfull, simply great.