Salmon with Thai Rice Salad

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Offline Badshah Mamun

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Salmon with Thai Rice Salad
« on: July 31, 2012, 06:04:10 PM »
Salmon with Thai Rice Salad

Salmon with Thai Rice Salad photo

Ingredients :

·  Rich broiled salmon rests atop a lean vegetable-and-rice salad to make a beautifully balanced meal. The Asian dressing includes
big-impact flavors--fish sauce, lime juice, and cayenne--but very
little oil.
1.     1/2 cups long-grain rice
2.     2 tablespoons vegetable oil
3.     3 tablespoons fresh lime juice
4.     3 tablespoons Asian fish sauce
5.     1 tablespoon plus 1/2 teaspoon sugar
6.     Pinch of cayenne pepper
7.     4 medium scallions, chopped
8.     3 medium carrots, grated
9.     1 cucumber-peeled, halved lengthwise, seeded and  cut into 1/4-inch dice
10.   1/4 cup plus 2 tablespoons chopped cilantro or parsley
11     Four 8-ounce skinless center-cut salmon fillets
12.   1/4 teaspoon salt
13    1/4 teaspoon freshly ground black pepper

1. In a medium pot of boiling salted water, cook the rice until al dente, about 10 minutes. Drain, then rinse in cold water and drain again thoroughly.

2. In a large bowl, combine 1 tablespoon of the oil with the lime juice, fish sauce, sugar and cayenne. Let the dressing stand for 5 minutes, then stir in the rice, scallions, carrots, cucumber and cilantro.

3. Preheat the broiler. Oil a broiler pan or baking sheet. Arrange the salmon fillets on the pan and brush with the remaining 1 tablespoon of oil. Sprinkle with the salt and black pepper. Broil the fillets for about 5 minutes, or until they are just cooked through. Spoon the rice salad onto 4 plates and top with the salmon.
Md. Abdullah-Al-Mamun (Badshah)
Assistant Director, Daffodil International University

Offline Nujhat Anjum

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Re: Salmon with Thai Rice Salad
« Reply #1 on: December 07, 2016, 11:54:08 AM »
Thanks for sharing.