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Salmon: Salmon with Thai Rice Salad

Source of Recipe


Food & Wine






List of Ingredients



• 1-1/2 cups long-grain rice
  
• 3 Tbsp lime juice (from about 2 limes)
  
• 3 Tbsp Asian fish sauce (nam pla or nuoc mam)
  
• 2 Tbsp cooking oil
  
• 3-1/2 tsp sugar
  
• Pinch cayenne
  
• 1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice
  
• 3 carrots, grated
  
• 4 scallions, including green tops, chopped
  
• 6 Tbsp chopped cilantro or fresh parsley
  
• 2 lbs. skinless center-cut salmon fillet, cut into 4 pieces
  
• 1/4 tsp salt
  
• 1/4 tsp fresh-ground black pepper
  






Instructions



1. Stir the rice into a medium pot of boiling, salted water and cook until just done, about 10 minutes. Drain. Rinse with cold water and drain thoroughly.
   
   
2. In a large glass or stainless-steel bowl, combine the lime juice, fish sauce, 1 tablespoon of the oil, the sugar and cayenne. Let sit for about 5 minutes. Stir in the rice, cucumber, carrots, scallions and cilantro.
   
   
3. Heat the broiler. Oil a broiler pan or baking sheet. Coat the salmon with the remaining 1 tablespoon oil and sprinkle with the salt and pepper. Put the salmon on the pan. Broil until just barely done, about 5 minutes for a 1-inch-thick fillet. Put the rice salad on plates and top with the salmon.
   
   Serves 4