Thai Salmon with Jasmine Rice and Asparagus

Prepare the marinade:

In a medium glass bowl or other non-metallic container, add the following:

• 3 tablespoons San-J Tamari soy sauce (regular or gluten free)
• 1 tablespoon San-J Hoisin marinade
• 1 tablespoon honey
• 1 tablespoon Thai sweet chili sauce
• ½ teaspoon white pepper
• ½ teaspoon red pepper flakes
• ¼ cup olive oil
• 1 tablespoon sesame oil
• ½ teaspoon dried thyme (or 1 teaspoon fresh)
• 2 large cloves garlic, minced

Whisk ingredients until mixture is smooth.

1. Remove ¼ cup (4 tablespoons) of the marinade and set aside for later use.
2. Place salmon filets in the marinade. Marinate in the refrigerator for 1 to 4 hours.
3. Once salmon has finished marinating, remove filets from the refrigerator.
4. Preheat the oven to 400 degrees.
5. Dry the salmon filets well with paper towels and let rest at room temperature for 15-20 minutes while you prepare the rice:
6. In a separate medium bowl, add 2 tablespoons of the reserved marinade, sliced green onion, seafood or vegetable stock, rice wine vinegar or lemon juice. Whisk well. Add the rice to the bowl, and gently stir until well blended.
7. In a heavy baking or casserole dish, add 2 tablespoons olive oil and 1 tablespoon melted unsalted butter.
8. Place the rice mixture in an even layer on the bottom of the oiled baking dish.
9. Place the salmon filets over the rice, skin side down.
10. Brush 1 tablespoon of reserved marinade on each salmon filet.
11. Dive asparagus tips in half and add to both sides of the baking dish.
12. Bake at 400 degrees 18-20 minutes.
13. Remove from oven and brush the filets with the remaining 1 tablespoon of marinade. 
14. Enjoy this fabulous one pan salmon meal!