- Cooking Time: 40
- Servings: 4
- Preparation Time: 15
- 1 cup brown rice
- 2½ cups water
- 4 8-ounce wild salmon filets, scaled with skin
- ½ teaspoon kosher salt
- Freshly ground black pepper, to taste
- ¼ cup olive oil
- 3 teaspoons soy sauce
- 2 teaspoons mirin
- Lemon, sliced thin for garnish
- To cook the brown rice, fill a large saucepan with 2½ cups water. Add the rice and bring to a boil. Reduce heat, cover and let simmer for about 40 minutes or until liquid is absorbed. (Begin checking rice after 30 minutes to be sure it does not burn.)
- Once cooked, remove rice from heat and let stand.
- Preheat oven to 425°F
- Rinse salmon filets under cold water and pat dry.
- Cut four pieces of foil large enough to wrap each filet when folded over.
- Position the foil pieces flat on a baking sheet. Place each salmon filet skin side down on its foil.
- Sprinkle fish with salt and pepper.
- Drizzle the filets evenly with the olive oil and fold the edges of the foil over the salmon, making sure to seal the sides to create four airtight packages.
- Bake in oven for 15 minutes, or until cooked but tender and moist.
- In a small bowl, mix the soy sauce and mirin.
- Remove salmon and place each filet with cooked brown rice on individual plate. Drizzle lightly with soy sauce and mirin mixture. Garnish with lemon slice (optional.)
- Serve immediately.
NotesA tender, moist and flaky salmon that is as easy as it is delicious.
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