Salmon with Thai Rice Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Rich broiled salmon is beautifully balanced by a light rice salad. The dressing's assertive flavors carry a big impact, so little oil is necessary. Ingredients:
1 1/2 cups long-grain rice |
2 tablespoons vegetable oil |
3 tablespoons fresh lime juice |
3 tablespoons asian fish sauce |
1 tablespoon plus 1/2 teaspoon sugar |
pinch of cayenne pepper |
4 medium scallions, chopped |
3 medium carrots, grated |
1 cucumber--peeled, halved lengthwise, seeded and cut into 1/4-inch dice |
1/4 cup plus 2 tablespoons chopped cilantro or parsley |
four 8-ounce skinless center-cut salmon fillets |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
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.
4. Wine Recommendation: Rieslings are among the most versatile of white wines and among the few that work well with salads. With this Thai-inspired dish, try the 1996 Selbach-Oster Riesling Kabinett from Germany.
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