Ginger Salmon with Jasmine Rice

Ginger Salmon with Jasmine Rice

I got a coupon for halibut in the mail but when I went to go buy it, I found out that the store was out. This made a very good substitute though



  1. 1/2 lb Salmon
  2. 1 Inch Ginger Fresh
  3. 2 Clove Garlic
  4. 2 Tablespoons Brown Sugar
  5. 1/2 teaspoon Soy Sauce Lite
  6. 1/4 teaspoon Sesame Oil Toasted
  7. 1 1/2 Cups Jasmine Rice
  8. 3 Cups Water
  9. 3/4 teaspoon Salt


30 mins
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    Preheat the oven to 425 degrees.

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    Peel and grate the ginger and mince the cloves of garlic.

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    Combine the ginger, garlic, brown sugar, soy sauce, and sesame oil in a bowl and stir until the sugar dissolves.

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    Cut the salmon into 2 pieces. Prepare a baking sheet with foil. Place the salmon on the foil and cover with the brown sugar mixture, keeping as much on top of the fish.

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    Bake for 20 minutes or until the brown sugar mixture is golden brown.

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    Meanwhile, prepare the rice. Rinse the rice and add it to a pot with the water and salt. Bring the rice mixture to a boil over high heat.

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    Cover the rice and turn the heat to low and simmer for 10 - 12 minutes, until the water is gone.

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    Remove from heat, fluff with fork, cover, and let sit 5 - 10 minutes.

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    Serve the salmon over the rice hot.

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