Recipe: Sesame-Soy Salmon (serves 2)

SESAME-SOY SALMON

1 1/2 teaspoons sesame oil, divided
1 cup jasmine rice, rinsed
1 cup water or broth
1 (1/2 to 3/4-pound) salmon fillet or steak
2 carrots, cut into julienne strips
2 tablespoons soy sauce
1 teaspoon rice wine vinegar
1/2 teaspoon sesame oil
1/8 teaspoon sugar
1 teaspoon freshly grated ginger
2 cloves garlic, minced
1 teaspoon red pepper flakes
1/2 teaspoon sesame seeds
1 lemon, squeezed (or 1 tablespoon bottled lemon juice)
1/4 head purple cabbage, shredded
1 avocado, peeled, pitted, and sliced

Preheat oven to 450 degrees F. Coat inside of 2-quart Dutch oven and lid with 1 teaspoon sesame oil or spray with canola oil

Rinse rice in strainer under cold water until water runs clear. Place in pot and add water.

Rinse salmon and place in pot (it is OK if it's slightly submerged in water).

Scrub carrots and slice julienne style. Sprinkle over salmon.

In a small bowl, mix together soy sauce, vinegar, 1/2 teaspoon sesame oil, sugar, ginger, garlic, red pepper flakes, sesame seeds, and lemon juice. Stir until sugar is dissolved. Pour 1/2 of the mixture over the carrots. Layer in cabbage shreds and any other vegetables and top with avocado slices. Pour rest of mixture over all.

Cover and bake at 450 degrees F for 45-50 minutes, or until the rice is soft.

Makes 2 servings
Source: Glorious One-Pot Meals:: A Revolutionary New Quick and Healthy Approach to Dutch-Oven Cooking by Elizabeth Yarnell