Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1 cup uncooked white rice
- 2 cups water
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/4 teaspoon black pepper
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1 lemon, sliced
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Rinse the rice in cold water and drain. In a medium saucepan, bring 2 cups of water to a boil. Add the rice and stir. Cover and reduce heat to low. Cook for 18-20 minutes or until the water has been absorbed and the rice is tender.
3. In a small bowl, whisk together soy sauce, honey, olive oil, garlic, ginger, and black pepper.
4. Place the salmon fillets in a baking dish. Pour the soy sauce mixture over the salmon, making sure it is evenly coated.
5. Cover the baking dish with aluminum foil and bake for 15-20 minutes or until the salmon is cooked through.
6. Remove the foil and broil for an additional 2-3 minutes or until the top is golden brown.
7. Serve the salmon over a bed of rice. Garnish with green onions, cilantro, and lemon slices.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 16g
Carbohydrates: 40g
Protein: 36g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Maple syrup can be used instead of honey.
- Canola oil can be used instead of olive oil.
- Scallions can be used instead of green onions.
- Parsley can be used instead of cilantro.
Variations:
- Add sliced bell peppers and onions to the baking dish for a colorful and flavorful addition.
- Use teriyaki sauce instead of soy sauce for a different flavor profile.
- Top the salmon with sesame seeds for added texture.
Tips and tricks:
- Make sure the salmon is evenly coated with the soy sauce mixture to ensure maximum flavor.
- Use a fork to fluff the rice after it has cooked to prevent it from becoming too sticky.
- To prevent the salmon from sticking to the baking dish, lightly grease it with cooking spray before adding the salmon.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the salmon and rice on a large platter and garnish with lemon slices, green onions, and cilantro.
Garnishes:
Lemon slices, green onions, and cilantro.
Pairings:
Steamed vegetables, such as broccoli or asparagus, pair well with this dish.
Suggested side dishes:
Steamed vegetables, garlic bread, or a side salad.
Troubleshooting advice:
- If the salmon is not cooked through after 20 minutes, continue baking until it is cooked to your desired level of doneness.
- If the rice is too dry, add a splash of water and fluff with a fork.
Food safety advice:
Make sure the salmon is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Loimulohi is a traditional Finnish dish that is made by smoking salmon over an open fire.
Flavor profiles:
Salty, sweet, and savory.
Serving suggestions:
Serve with a side of steamed vegetables and a glass of white wine.
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Region: Finnish