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Preparation Time : 10
Cook Time : 5
Total Time : 15
Seasoned rice wine vinegar 1/2 cups
Toasted Sesame Oil 2 tbsp
Light Soy Sauce 1/2 cups
Honey 1 cups
Chili -Garlic Sauce 2-3 tsp
Chinese or Dijon Mustard 1 tbsp
Skin On-Salmon Fillet 1 nos
Shiitake Mushrooms 2 nos
Red Bell Pepper 1 nos
Large Bunch Green Onions 1 nos
Instant Microwave Jasmine Rice 2 cups
Toasted Sesame Seeds 2 tsp
Heat oven to 475 degrees F. Stir together 3 tablespoons vinegar, 1 tablespoon sesame oil, soy sauce, and next 3 ingredients; set aside 1/2 cup of sauce. Place salmon, skin side down, on a large parchment lined rimmed baking sheet. Brush with 2 tablespoons soy mixture.
Bake salmon at 475 degrees F for 8 minutes. Toss mushrooms and next two ingredients with 1 tablespoon of soy mixture. Scatter vegetables around fish in hot pan and brush fish with soy mixture. Bake 8 to 10 more minutes and vegetables turn tender.
Prepare and stir the rice and remaining 1 tablespoon each of vinegar and sesame oil in a serving bowl; season with salt and pepper to taste. Lift fish from skin and serve with rice and vegetables.
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