Instructions
Preheat oven to 450 degrees. Coat the inside of a 2-quart
cast iron Dutch oven and lid with 1 tsp. sesame oil or spray
with canola oil.
Rinse
rice in strainer under cold water until water runs clear.
Place in pot and add the water or broth. Rinse salmon and
place in pot (it is okay 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 tsp. 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 the rest
of the mixture over all.
Cover
and bake for 45 minutes, or until the aroma wafts from the
oven and the rice is soft.
Notes
The water used for the rice will completely absorb during
cooking. If your rice is older and dry, or your climate is
very dry, add an extra 2 Tbsp. of water.
About
the author: Elizabeth Yarnell is a Certified Nutritional
Consultant and the author of Glorious
One-Pot Meals: A new quick &
healthy approach to Dutch oven cooking, a guide to a guide
to preparing quick, healthy and balanced one-pot meals. Visit
Elizabeth online at www.GloriousOnePotMeals.com
to subscribe to her free newsletter. The Glorious One-Pot
Meal cooking method is unique and holds US patent 6,846,504.
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