Sweet-N-Smoky Salmon With Ginger Mahogany Rice
The recipe Sweet-N-Smoky Salmon With Ginger Mahogany Rice can be made in around 45 minutes. One serving contains 732 calories, 41g of protein, and 19g of fat. For $4.78 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe is liked by 52 foodies and cooks. A few people really liked this main course. If you have peanut oil, soy sauce, salmon, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and pescatarian diet. It is brought to you by Foodista. Overall, this recipe earns an outstanding spoonacular score of 92%. Sweet-n-smoky Salmon With Ginger Mahogany Rice, Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri, and Sweet & Smoky Salmon Kabobs are very similar to this recipe.
Servings: 4
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
Equipment:
bowl
sauce pan
frying pan
grill
spatula
paper towels
aluminum foil
Cooking instruction summary:
- 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.
Step by step:
1. Place the salmon in bowl, or large zip bag with soy sauce, liquid smoke and brown sugar.
2. 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)
3. Heat a small skillet over medium-high.
4. 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.
5. 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.
Nutrition Information:
covered percent of daily need
