Baked Salmon Skewers with Rice and Asian Slaw
Directions
- 1Preheat oven to 400 degrees Fahrenheit.
- 2Cut salmon into 1.5-inch chunks, place in a bowl, and marinate with teriyaki sauce and lime juice. Set aside.
- 3In a 9x13 baking dish, combine washed jasmine rice, chopped onion, grated carrot, chopped snow peas, chopped green onions, oil, soy sauce, salt, and water.
- 4Skewer salmon chunks, roll in sesame seeds, and lay them over the rice so they hover.
- 5Cover the dish with parchment paper and foil to steam.
- 6Bake for 30 minutes. Remove foil, then bake for an additional 10 minutes.
- 7While baking, soak Napa cabbage in salted water for 10 minutes, then rinse, dry, and chop.
- 8Toss chopped cabbage with sliced green onions and sliced carrots.
- 9Whisk together dressing ingredients and pour over the slaw.
Ingredients
- 2 1/2 lb skinless salmon fillet
- 1/2 cup teriyaki sauce
- 1/2 whole lime juice
- 1 cup sesame seeds
- 2 cup jasmine rice
- 1 whole onion
- 1 whole carrot
- 1 handful snow peas
- 2 whole green onion
- 1/4 cup neutral oil
- 1/4 cup soy sauce
- 2 tsp salt
- 3 1/2 cup water
- 1 whole napa cabbage
- 4 whole green onion
- 1 whole carrot
- 1/4 cup seasoned rice vinegar
- 1/4 cup soy sauce
- 2 tbsp sesame oil
- 3 tbsp avocado oil
- 1 knob ginger
- 1 whole garlic clove
