Sweet-N-Smoky Salmon With Ginger Mahogany Rice

Photo by: Sommer

Sweet-N-Smoky Salmon With Ginger Mahogany Rice

Food Ingredients:
4 Salmon fillets, with or with out skin 1/4 cup soy sauce 1 1/2 teaspoons liquid smoke 1/3 cup or more brown sugar + a little extra for sprinkling 1 cup mahogany rice 2 Tb. peanut oil, separated 2 cups chicken stock 3 inches piece of ginger Salt and Pepper

Recipe preparation:
1 Place the salmon in bowl, or large zip bag with soy sauce, liquid smoke and brown sugar. Let it marinate for at least 1 hour—but you could marinate over night! When ready to use, preheat the grill or an iron skillet to high heat. 2 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 minutes—or as directed on the package. 3 Meanwhile, peel the ginger and cut into thin strips. (julienne) 4 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. 5 Remove from the pan and drain on a paper towel. Sprinkle with salt. 6 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. 7 Flip, then carefully sprinkle the tops with a little extra brown sugar and grill for another 3-5 minutes—until just cooked through. 8 Cover with foil and let them rest for 5-10 minutes before serving.

Recipe source: Foodista recipe