Foiled Sustainable Salmon on Brown Rice
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.)
Pairs Well With
A tender, moist and flaky salmon that is as easy as it is delicious.