Ingredients
1 kg salmon fillet, with skin
2 tbsp rice bran oil
2 tbsp rice vinegar
2 tbsp GF soy sauce
1 tbsp brown sugar
2 cloves garlic, minced
2 tbsp minced onion
¼ tsp SIDS SALT & PEPPER
1 tbsp sesame oil
2 cups long-grain white rice
1 tsp dried dill
3 cups water
Directions
Make several shallow slashes in the skinless side of the salmon fillet then place skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, SIDS SALT & PEPPER, onion and sesame oil. Pour the liquid over the salmon, cover and refrigerate for 1-2 hours.
Preheat the oven to 175oC.
In a saucepan, combine the rice, water and dill. 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, until fish can be flaked with a fork.
Serve salmon over the rice and pour sauce over.
