Sweet-N-Smoky Salmon With Ginger Mahogany Rice
This dish is a perfect example of simple, flavorful cooking. I marinated the salmon in soy sauce, brown sugar and liquid smoke. The liquid smoke gives the salmon the essence of fish cooked over a cedar plank--without having to make a trip to the lumberyard! The modest rice dish is elevated by crispy, flash-fried ginger strips. Throw is a veggie and you have a wonderful, healthy dinner!
Total Steps
8
Ingredients
9
Tools Needed
13
Ingredients
- Salt and Pepper
- 3 inches ginger piece
- 2 cups chicken stock
- 1 cup mahogany rice
- 2 tablespoons peanut oil
- 1/3 cup brown sugar
- 1 1/2 teaspoons liquid smoke
- 1/4 cup soy sauce
- 4 fillets Salmon
Instructions
Step 1
Place the salmon in a bowl or large zip bag with soy sauce, liquid smoke, and brown sugar. Let it marinate. When ready to use, preheat the grill or an iron skillet to high heat.
Step 2
In a medium sauce pan, toast the rice in 1 tablespoon of oil over high heat for 2 minutes. Then add the chicken stock and a large pinch of salt and pepper. Bring to a boil, then lower the heat to a simmer and cover. Simmer the rice.
Step 3
Meanwhile, peel the ginger and cut into thin strips (julienne).
Step 4
Heat a small skillet over medium-high heat. Add 1 tablespoon of oil. When the oil is hot, drop the ginger in and pan-fry, moving with a spatula, until light brown.
Step 5
Remove the fried ginger from the pan and drain on a paper towel. Sprinkle with salt.
Step 6
While the rice is cooking, carefully brush the grill with vegetable oil (or use grill spray). Pepper the salmon and place it on the grill, top-side-down. Cook.
Step 7
Flip the salmon, then carefully sprinkle the tops with a little extra brown sugar and grill until just cooked through.
Step 8
Cover the salmon with foil and let them rest before serving.