Sweet-N-Smoky Salmon With Ginger Mahogany Rice

Sweet-N-Smoky Salmon With Ginger Mahogany Rice

Description: The recipe Sweet-N-Smoky Salmon With Ginger Mahogany Rice can be made in around 45 minutes. Watching your figure? This gluten free, dairy free, fodmap friendly, and pescatarian recipe has 732 calories, 41g of protein, and 19g of fat per serving. For $4.78 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. 52 people have made this recipe and would make it again. It works well as a main course. This recipe from Foodista requires brown sugar, chicken stock, mahogany rice, and liquid smoke. With a chefcipe score of 93%, this dish is awesome. If you like this recipe, take a look at these similar recipes: Sweet-n-smoky Salmon With Ginger Mahogany Rice, Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri, and Sweet & Smoky Salmon Kabobs.

Diets & Intolerances
gluten free | dairy free |

Weight watchers points: 25
(Source: Foodista)

Prep Time
45 minutes
Total Time
45 minutes
Serves
4

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Ingredients

  • 1 cup brown sugar
  • 2 cups chicken stock
  • 3 inches ginger
  • 1 1/2 teaspoons liquid smoke
  • 2 Tb peanut oil
  • 1 cup mahogany rice
  • 4 fillet salmon
  • 4 servings salt and pepper
  • 2 tablespoons soy sauce

Steps

  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.
  6. 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.