Sweet-N-Smoky Salmon With Ginger Mahogany Rice

The recipe Sweet-N-Smoky Salmon With Ginger Mahogany Rice can be made in around 45 minutes. One serving contains 732 calories, 41g of protein, and 19g of fat. For $4.78 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe is liked by 52 foodies and cooks. A few people really liked this main course. If you have peanut oil, soy sauce, salmon, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and pescatarian diet. It is brought to you by Foodista. Overall, this recipe earns an outstanding spoonacular score of 92%. Sweet-n-smoky Salmon With Ginger Mahogany Rice, Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri, and Sweet & Smoky Salmon Kabobs are very similar to this recipe.

Servings: 4

 

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

Equipment:

bowl

sauce pan

frying pan

grill

spatula

paper towels

aluminum foil

Cooking instruction summary:

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

 

Step by step:


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.

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.

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


Nutrition Information:

Quickview
731 Calories
41g Protein
19g Total Fat
96g Carbs
40% Health Score
Limit These
Calories
731
37%

Fat
19g
30%

  Saturated Fat
3g
21%

Carbohydrates
96g
32%

  Sugar
55g
62%

Cholesterol
97mg
32%

Sodium
965mg
42%

Get Enough Of These
Protein
41g
82%

Selenium
72µg
103%

Vitamin B12
5µg
90%

Vitamin B3
16mg
82%

Vitamin B6
1mg
79%

Vitamin B2
0.79mg
46%

Phosphorus
441mg
44%

Vitamin B5
3mg
34%

Potassium
1126mg
32%

Copper
0.64mg
32%

Manganese
0.62mg
31%

Vitamin B1
0.47mg
31%

Magnesium
76mg
19%

Iron
2mg
15%

Folate
54µg
14%

Zinc
1mg
12%

Calcium
85mg
9%

Vitamin E
1mg
8%

Fiber
0.78g
3%

Vitamin A
71IU
1%

covered percent of daily need
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Food Trivia

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