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Sweet-N-Smoky Salmon With Ginger Mahogany Rice

Name: Sweet-N-Smoky Salmon With Ginger Mahogany Rice
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Brown sugar, firmly packed; 2 cups chicken stock; 3 inches piece of ginger; 1 1/2 teaspoons liquid smoke; 2 Tb. peanut oil, separated; 1 cup mahogany rice; 4 Salmon fillets; Salt and Pepper; 2 tablespoons Soy sauce

“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. If you like this recipe, take a look at these similar recipes: Sweet-n-smoky Salmon With Ginger Mahogany Rice, Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri, and Sweet & Smoky Salmon Kabobs.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Brown sugarfirmly packed1 cup
Chicken stock2 cups
Ginger3 inches
Liquid smoke1.5 tsp
Peanut oilseparated2 Tb
Mahogany rice1 cup
Salmon4 fillet
Salt and pepper4 servings
Soy sauce2 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 45 min

1
Place the salmon in bowl, or large zip bag with soy sauce, liquid smoke and brown sugar.
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)
3
Heat a small skillet over medium-high.

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