Salmon with Thai Rice Salad
Salmon with Thai Rice Salad photo
Â· 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
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.