Asian-Style Sockeye Salmon Dinner by Nachocookin

Ingredients

• 4 lbs (2 large fillets) sockeye salmon, skin-on
• 1 cup asian-style marinade
• 4 cup jasmine rice
• 4 cup water
• 1.5 tsp kosher salt
• 2 tsp white wine vinegar
• 2 tsp sesame oil
• 2 lbs asparagus, trimmed
• 2 tbsp neutral oil
• 2 tsp soy sauce
• 0.5 tsp black pepper
• 1/2 tsp red pepper flakes
• 7 tbsp green onions, chopped
• 3 tbsp toasted sesame seeds
• 1 tbsp fresh lime juice

Instructions

1. Coat salmon fillets with Asian-style marinade and let sit for 30–45 minutes.
2. Rinse jasmine rice until water runs clear, then combine in a pot with 4 cups water and 1.5 tsp salt.
3. Bring rice to a boil, cover, reduce to low, and cook for 15 minutes; remove from heat and steam for 10 minutes, then fluff and stir in vinegar, 1 tsp sesame oil, and 3 tbsp green onions.
4. Preheat oven to 400°F (200°C) and toss asparagus with neutral oil, 1 tsp soy sauce, salt, pepper, and red pepper flakes on a sheet tray.
5. Roast asparagus for 10–12 minutes, then finish with lime juice, 1 tsp sesame oil, and a sprinkle of sesame seeds.
6. Place marinated salmon skin-side down on a foil-lined sheet pan, patting off excess marinade, and bake for 12–15 minutes until internal temperature reaches 125–128°F.
7. Broil salmon for 1–2 minutes at the end for color, then garnish everything with remaining green onions and sesame seeds.