Sweet-N-Smoky Salmon With Ginger Mahogany Rice

Ready in : 45 mins

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 spoonacular score of 93%, this dish is awesome.

Diets

GLUTEN FREE

DAIRY FREE

FODMAP FRIENDLY

PESCATARIAN

Ingredients

brown sugar

1 cup

chicken stock

2 cups

ginger

3 inches

liquid smoke

1.5 teaspoons

peanut oil

2 Tb

mahogany rice

1 cup

salmon

4 fillet

salt and pepper

4 servings

soy sauce

2 tablespoons

Cooking in Steps

1
Place the salmon in bowl, or large zip bag with soy sauce, liquid smoke and brown sugar.

liquid smoke

brown sugar

soy sauce

salmon

bowl
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)

salt and pepper

chicken stock

ginger

sandwich bread

rice

cooking oil

sauce pan

frying pan

grill
3
Heat a small skillet over medium-high.

frying pan
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.

ginger

cooking oil

frying pan

spatula
5
Remove from the pan and drain on a paper towel.

paper towels

frying pan
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.

vegetable oil

brown sugar

pepper

salmon

rice

salt

grill

aluminum foil