Sweet N Smoky Salmon With Ginger Mahogany Rice

Sweet-N-Smoky Salmon With Ginger Mahogany Rice

Sweet-N-Smoky Salmon With Ginger Mahogany Rice

By Foodista.com – The Cooking Encyclopedia Everyone Can Edit
45 minutes

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Details
  • Servings:   4
  • Calories:   732
  • Protein:   42g
  •  
  • Fiber:   1g
  • Sugar:   56g
  • Carb Total:   96g
  •  
  • Saturated:   4g
  • Fat Total:   20g
  •  
  • Dairy-Free:   True
  • Weight Watchers:   25 Points
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Cuisine
  • lunch
  • main course
  • main dish
  • dinner
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Ingredients
  • 1 cup Brown sugar, firmly packed
  • 2 cups chicken stock
  • 3 inches piece of ginger
  • 1 1/2 teaspoons liquid smoke
  • 2 Tb. peanut oil, separated
  • 1 cup mahogany rice
  • 4 Salmon fillets
  • Salt and Pepper
  • 2 tablespoons Soy sauce
Instructions

Place the salmon in bowl, or large zip bag with soy sauce, liquid smoke and brown sugar.

Let it marinate for at least 1 hourbut you could marinate over night! When ready to use, preheat the grill or an iron skillet to high heat.In a medium sauce pan, over high heat, toast the rice in 1 Tb. of oil for 2 minutes. Then add the chicken stock and a large pinch of salt and pepper. Bring to a boil. Lower the heat to a simmer and cover. Simmer the rice for about 40 minutesor as directed on the package.Meanwhile, peel the ginger and cut into thin strips. (julienne)

Heat a small skillet over medium-high.

Add 1 Tb. of oil to the skillet. When the oil is hot, drop the ginger in and pan-fry for 1-2 minutes, moving with a spatula, until they are light brown.

Remove from the pan and drain on a paper towel.

Sprinkle with salt.While the rice is cooking, CAREFULLY brush the grill with vegetable oil. (You could also use grill spray.) Pepper the salmon and place it on the grill, top-side-down. Cook 3 minutes.Flip, then carefully sprinkle the tops with a little extra brown sugar and grill for another 3-5 minutesuntil just cooked through.Cover with foil and let them rest for 5-10 minutes before serving.

View original preparation instructions

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