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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 hour-but you could marinate over night! When ready to use, preheat the grill or an iron skillet to high heat.
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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 minutes-or as directed on the package.
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3
Meanwhile, peel the ginger and cut into thin strips. (julienne)
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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.
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5
Remove from the pan and drain on a paper towel. Sprinkle with salt.
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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.
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7
Flip, then carefully sprinkle the tops with a little extra brown sugar and grill for another 3-5 minutes-until just cooked through.
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8
Cover with foil and let them rest for 5-10 minutes before serving.
