Asian-Style Sockeye Salmon Dinner by Nachocookin

Ingredients

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

Instructions

1. Coat salmon fillets with the Asian-style marinade and let sit for 30–45 minutes.
2. Rinse jasmine rice until water runs clear, then combine with water and salt in a pot; bring to a boil, cover, and simmer on low for 15 minutes, then steam off-heat for 10 minutes.
3. Preheat oven to 400°F (200°C) and toss trimmed asparagus with neutral oil, soy sauce, salt, pepper, and red pepper flakes on a sheet tray.
4. Roast asparagus for 10–12 minutes until tender-crisp, then finish with lime juice, sesame oil, and a sprinkle of sesame seeds.
5. Place marinated salmon skin-side down on a foil-lined sheet pan, patting off excess marinade to ensure even baking.
6. Bake salmon for 12–15 minutes until the internal temperature reaches 125–128°F, optionally broiling for 1–2 minutes for color.
7. Fluff cooked rice and stir in white wine vinegar, sesame oil, and 3 tablespoons of chopped green onions.
8. Serve salmon over a bed of seasoned rice with roasted asparagus on the side, finished with remaining green onions and sesame seeds.