Sesame-soy Salmon

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• 2 1/2 teaspoons sesame oil, divided
• 1 cup jasmine rice, rinsed
• 1 cup water or 1 cup broth
• 1/2-3/4 lb salmon fillets or 1/2-3/4 lb salmon steak
• 2 carrots, cut into julienne strips
• 2 tablespoons soy sauce
• 1 teaspoon rice vinegar
• 1/4 teaspoon sugar
• 1 teaspoon gingerroot, freshly grated
• 2 garlic cloves, minced
• 1 teaspoon dried red pepper flakes
• 1/2 teaspoon sesame seeds
• 1 tablespoon lemon juice
• 1/4 head red cabbage, shredded
• 1 avocado, peeled, pitted, sliced

Recipe

• 1 preheat oven to 450 degrees f. and coat the inside of a 2 quart dutch oven and lid with 1 teaspoons sesame oil.
• 2 rinse rice in strainer under cold water until water runs clear and then place it in a pot and add 1 cup of either water or broth.
• 3 rinse salmon and place in the pot (it's ok if it is slightly submerged by the liquid).
• 4 sprinkle carrots over the salmon.
• 5 in a small bowl, mix together soy sauce, vinegar, 1/2 teaspoons sesame oil, sugar, ginger, garlic, red pepper flakes, sesame seeds and lemon juice.
• 6 stir until sugar dissolves.
• 7 pour half this mixture over the fish and carrots.
• 8 add cabbage and top with avocado slices.
• 9 pour remaining vinegar mixture over all and cover and bake 45-50 minutes, or until the rice is soft.