Sesame-Soy Salmon - cooking recipe

Ingredients

2 1/2 teaspoons sesame oil, divided
1 cup jasmine rice, rinsed
1 cup water or 1 cup broth
1/2 - 3/4 lb salmon fillets or 1/2-3/4 lb salmon steak
2 carrots, cut into julienne strips
2 tablespoons soy sauce
1 teaspoon rice wine vinegar
1/4 teaspoon sugar
1 teaspoon gingerroot, freshly grated
2 garlic cloves, minced
1 teaspoon dried red pepper flakes
1/2 teaspoon sesame seeds
1 tablespoon lemon juice
1/4 head red cabbage, shredded
1 avocado, peeled, pitted, sliced

Preparation

Preheat oven to 450 degrees F. and coat the inside of a 2 quart Dutch oven and lid with 1 teaspoons sesame oil.
Rinse rice in strainer under cold water until water runs clear and then place it in a pot and add 1 cup of either water or broth.
Rinse salmon and place in the pot (it's OK if it is slightly submerged by the liquid).
Sprinkle carrots over the salmon.
In a small bowl, mix together soy sauce, vinegar, 1/2 teaspoons sesame oil, sugar, ginger, garlic, red pepper flakes, sesame seeds and lemon juice.
Stir until sugar dissolves.
Pour half this mixture over the fish and carrots.
Add cabbage and top with avocado slices.
Pour remaining vinegar mixture over all and cover and bake 45-50 minutes, or until the rice is soft.