Sweet-N-Smoky Salmon With Ginger Mahogany Rice Recipe

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.

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.

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.