Sweet-n-smoky salmon with ginger mahogany rice
A delicious and nutrient-rich salmon dish with ginger mahogany rice that can be made in around 45 minutes. This gluten-free, dairy-free, FODMAP friendly, and pescatarian recipe covers 31% of daily requirements for vitamins and minerals. It works well as a main course and is a great option for a healthy and flavorful meal.
Ingredients
brown sugar
1 cup
chicken stock
2 cups
ginger
3 inches
liquid smoke
1.5 tsps
peanut oil
2 Tb
rice
1 cup
salmon cutlet
4 fillet
salt and pepper
4 servings
soy sauce
2 Tbsps
Method
- 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.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)
- 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.
- 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:
Carbs
150 g
Fat
19 g
Protein
41 g
Share recipe:
Raspberry thumbprint wholewheat scones with macadamia nuts
45 min
161 Calories
20 serving
