20.05.2020
56
Recipe information
Cooking:
1 hour 45 min.
Servings per container:
8
Complexity:
Easy
Calorie content:
1422.82
Carbohydrates:
4.04
Fats:
75.95
Squirrels:
180.46
Water:
3.12
Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Salmon fillets | 900 Column |
| 2. | Olive oil | 2 art. l |
| 3. | Rice vinegar | 2 art. l |
| 4. | Soy sauce | 2 art. l |
| 5. | Brown sugar | 1 art. l |
| 6. | Garlic | 2 clove |
| 7. | Black pepper | 1 pinch |
| 8. | Bulb onions | 2 art. l |
| 9. | Sesame oil | 1 art. l |
| 10. | Long grain rice | 2 Art. |
| 11. | Dill Dried | 1 Tsp |
| 12. | Water | 3 Art. |
| 13. | Salt | taste |
Cooking
1. Stage
Wash and dry the fillet, make a few cuts. Put it skin down in the baking dish.
2. Stage
In a medium bowl, whisk together olive oil, rice vinegar, salt, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour liquid over salmon, cover and refrigerate for an hour. Preheat the oven to 175 degrees C.
3. Stage
Boil rice with dill. Bake the fish for approximately 30 minutes. Serve fish on rice with sauce and watering.
4. Stage
Bon Appetit!!!