Sweet-N-Smoky Salmon With Ginger Mahogany Rice

4 steps · 45 min total

1. 01

   Marinate Salmon

   Combine the 4 salmon fillets in a bowl or large zip-top bag with the 1 cup brown sugar, 2 tablespoons soy sauce, and 1 1/2 teaspoons liquid smoke. Let it marinate for at least 1 hour, or even overnight if you have the time.
2. 02

   Start the Rice

   In a medium saucepan, toast the 1 cup mahogany rice in 1 tablespoon peanut oil over high heat for 2 minutes, until it smells a little nutty. Add the 2 cups chicken stock and a large pinch of salt and pepper, then bring it to a boil.

   Lower the heat to a simmer, cover the pan, and cook for about 40 minutes, or according to package directions, until the liquid is absorbed and the rice is tender.

3. 03

   Fry Ginger

   While the rice cooks, peel the 3 inches of ginger and cut it into thin strips (a julienne peeler works well here). Heat a small skillet over medium-high heat.

   Add 1 tablespoon peanut oil to the hot skillet. Once the oil is shimmering, add the ginger strips and pan-fry for 1 to 2 minutes, moving them with a spatula, until they turn light brown and crisp. Remove the ginger from the pan and drain on a paper towel, then sprinkle with a little salt.

4. 04

   Grill Salmon

   When you're ready to cook, preheat your grill or an iron skillet to high heat. Carefully brush the grill grates with vegetable oil or use a grill spray. Season the marinated salmon fillets with pepper and place them top-side-down on the hot grill. Cook for 3 minutes.

   Flip the salmon, then carefully sprinkle a little extra brown sugar on top of each fillet. Continue to grill for another 3 to 5 minutes, until the salmon is just cooked through and flakes easily. Transfer the salmon to a plate, cover loosely with foil, and let it rest for 5 to 10 minutes before serving.