The avocados in this recipe offer a cool, smooth counterpart to the spiciness of the fish and the rice. Even though they have been cooked with the rest of the meal, they maintain their shape and flavor delightfully. If you have space in your Dutch oven, try adding a handful of snow peas and sliced shiitake mushrooms to round out this Asian-inspired meal. While using plain water will result in a wonderful meal, you can add more depth of flavor by substituting broth. The rice will completely absorb the liquid during cooking, and in the process the fish will take on a delicate, poached texture that is a treat to eat. If you live in a dry climate, you may want to add an extra 2 tablespoons of water.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Coat the inside and lid of a cast-iron Dutch oven with 2 teaspoons of the sesame oil or spray with canola oil.
Step 3
Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot. Add 1 cup plus 1 tablespoon water and stir to make an even layer. Place the salmon in the pot and scatter the carrots on top of the fish.
Step 4
In a small bowl, mix the remaining sesame oil, the soy sauce, vinegar, sugar, ginger, garlic, red pepper flakes, sesame seeds, and lemon juice. Stir until the sugar is dissolved. Pour half of the mixture into the pot.
Step 5
Layer in the cabbage and top with the avocado.
Step 6
Pour the rest of the soy sauce mixture over the top.
Step 7
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 8
Calories: 874
Step 9
Protein: 33g
Step 10
Carbohydrates: 100g
Step 11
Fat: 59g
Step 12
Cholesterol: 59mg
Step 13
Sodium: 134mg
Step 14
Fiber: 8g
