A delightful salmon dish marinated in a honey-soy glaze, served over fragrant herbed rice.
Prepare the marinade by whisking together the soy sauce, honey, minced garlic, grated ginger, and black pepper in a mixing bowl.
Ensure the honey is fully dissolved for an even marinade.
Place the salmon fillets in a baking dish and pour the marinade over them. Cover and refrigerate for 1 to 2 hours.
Marinating for longer enhances the flavor.
Preheat the oven to 350°F (175°C).
Ensure the oven is fully preheated before baking for even cooking.
Cook the rice by combining it with water, dill, and thyme in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and the water is absorbed, about 20 minutes.
Fluff the rice with a fork after cooking to prevent clumping.
Bake the salmon in the preheated oven for 25-30 minutes, or until it flakes easily with a fork.
Basting the salmon with the marinade halfway through baking keeps it moist.
Serve the baked salmon over the herbed rice, drizzling any remaining marinade from the baking dish over the top.
Garnish with a sprig of fresh dill for a touch of elegance.
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