By Elizabeth Yarnell
1 Tbsp. sesame oil, divided
1 cup jasmine rice, rinsed
1 cup water or broth
1/2-3/4 lb. salmon fillet or steak
2 carrots, cut into julienne strips
2 Tbsp. soy sauce
1 tsp. rice wine vinegar
1/8 tsp. sugar
1 tsp. ginger, freshly grated
2 cloves garlic, minced
1 tsp. red pepper flakes
1/2 tsp. sesame seeds
1 lemon, squeezed or 1 Tbsp. lemon juice
1/4 head purple cabbage, shredded
1 avocado, peeled, pitted, & sliced
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.
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.
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