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Sweet-N-Smoky Salmon With Ginger Mahogany Rice

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $4.78 One serving costs about $4.78

$4.78 per serving

52 people like this recipe

52 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,dairy-free,pescetarian,gluten free,dairy free,fodmap friendly,pescatarian lunch,main course,main dish,dinner
spoonacular Score:93%

Spoonacular Score: 93%

 

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.

Salmon works really well with Pinot Noir, Chardonnay, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Baron Philippe de Rothschild Escudo Rojo Pinot Noir Reserva. Reviewers quite like it with a 5 out of 5 star rating and a price of about 20 dollars per bottle.

Baron Philippe de Rothschild Escudo Rojo Pinot Noir Reserva

Pale cherry red with a ruby tint. The nose is very complex and fresh with intense, forward fruit on cherry and raspberry mingles with gentle toasted almond notes. The wine has a very good attack, elegant and succulent tannins. Fruit flavors on the mid-palate, especially cherry, while the elegant finish combines the fullness of fresh fruit with the refinement of the Casablanca terroir. Pairs well with goat cheese, sole in lemon butter, or carpaccio of scallops.

» Get this wine on Wine.com

Ingredients

Servings:
1 cup
1 cup brown sugar
brown sugar
2 cups
2 cups chicken stock
chicken stock
3 inches
3 inches ginger
ginger
1.5 tsps
1.5 tsps liquid smoke
liquid smoke
2 Tb
2 Tb peanut oil
peanut oil
1 cup
1 cup rice
rice
4 fillet
4 fillet salmon
salmon
some
some salt and pepper
salt and pepper
2 Tbsps
2 Tbsps soy sauce
soy sauce
1 cup brown sugar
1 cup
brown sugar
2 cups chicken stock
2 cups
chicken stock
3 inches ginger
3 inches
ginger
1.5 tsps liquid smoke
1.5 tsps
liquid smoke
2 Tb peanut oil
2 Tb
peanut oil
1 cup rice
1 cup
rice
4 fillet salmon
4 fillet
salmon
some salt and pepper
some
salt and pepper
2 Tbsps soy sauce
2 Tbsps
soy sauce
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Equipment

paper towels
paper towels
sauce pan
sauce pan
frying pan
frying pan
spatula
spatula
grill
grill
bowl
bowl
aluminum foil
aluminum foil
paper towels
paper towels
sauce pan
sauce pan
frying pan
frying pan
spatula
spatula
grill
grill
bowl
bowl
aluminum foil
aluminum foil


Instructions

  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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.78
Ingredient
1 cup brown sugar
2 cups chicken stock
3 inches ginger
1.5 teaspoons liquid smoke
2 Tbs peanut oil
1 cup rice
4 fillets salmon
2 tablespoons soy sauce
Price
$0.71
$1.54
$0.12
$0.61
$0.21
$0.59
$15.10
$0.24
$19.12
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Nutritional Information

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