2 Pounds Salmon Fillets, With Skin
2 Tablespoons Olive Oil
3 Tablespoons Rice Vinegar
2 Tablespoons Soy Sauce
1 Tablespoon Packed Brown Sugar
2 Cloves Garlic, Minced
1 Ground Black Pepper
2 Tablespoons Minced Onion
1 Tablespoon Sesame Oil
2 Cups Prepared Long-Grain White Rice
1 Teaspoon Dried Dill Weed
3 Cups Water
Step 1 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.
Step 2 Preheat the oven to 350 degrees F (175 degrees C).
Step 3 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.
Step 4 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. Serves 8