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

Method

Adapted from foodista.com

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 hour but you could marinate over night!
3. 3When ready to use, preheat the grill or an iron skillet to high heat.
4. 4In a medium sauce pan, over high heat, toast the rice in 1 Tb. of oil for 2 minutes.
5. 5Add the chicken stock and a large pinch of salt and pepper.
6. 6Bring to a boil.
7. 7Lower the heat to a simmer.
8. 8Cover.
9. 9Simmer the rice for about 40 minutes or as directed on the package.
10. 10Meanwhile, peel the ginger and cut into thin strips. (julienne)
11. 11Heat a small skillet over medium-high.
12. 12Add 1 Tb. of oil to the skillet.
13. 13When the oil is hot, drop the ginger in.
14. 14Pan-fry for 1-2 minutes, moving with a spatula, until they are light brown.
15. 15Remove from the pan and drain on a paper towel.
16. 16Sprinkle with salt.
17. 17While the rice is cooking, CAREFULLY brush the grill with vegetable oil. (You could also use grill spray.)
18. 18Pepper the salmon and place it on the grill, top-side-down.
19. 19Cook 3 minutes.
20. 20Flip, then carefully sprinkle the tops with a little extra brown sugar and grill for another 3-5 minutes until just cooked through.
21. 21Cover with foil and let them rest for 5-10 minutes before serving.