Sweet-N-Smoky Salmon With Ginger Mahogany Rice

Ingredients

• •1 cup brown sugar
• •2 cups chicken stock
• •3 inches ginger
• •1½ teaspoons liquid smoke
• •2 tbsp peanut oil
• •1 cup mahogany rice
• •4 fillets salmon
• •salt and pepper
• •2 tablespoons soy sauce

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Method

From foodista.com — read the original

1. 1Place the salmon in bowl, or large zip bag with soy sauce, liquid smoke and brown sugar.
2. 2Let 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.
3. 3In 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.
4. 4Lower 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)
5. 5Heat a small skillet over medium-high.
6. 6Add 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.
7. 7Remove from the pan and drain on a paper towel.
8. 8Sprinkle 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.
9. 9Cook 3 minutes. Flip, then carefully sprinkle the tops with a little extra brown sugar and grill for another 3-5 minutesuntil just cooked through.
10. 10Cover with foil and let them rest for 5-10 minutes before serving.