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Source: Food and Wine Quick from Scratch

Salmon with Thai Rice Salad
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.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
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1 1/2 cups long grain rice
3 tablespoons lime juice, (from about 2 limes)
3 tablespoons Asian fish sauce, (nam pla or nuoc mam - available at Asian markets and many supermarkets)
2 tablespoons cooking oil
3 1/2 teaspoons sugar
Pinch cayenne pepper
1 cucumber, peeled, halved lengthwise, seeded, and cut into ¼-inch dice
3 carrots, grated
4 scallions, including green tops, chopped
6 tablespoons cilantro, or parsley, chopped
2 pounds skinless salmon fillets, center-cut, cut into 4 pieces
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper




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.

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.

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 (the fish should still be translucent in the center), about 5 minutes for a 1-inch-thick fillet. Put the rice salad on plates and top with the salmon.


Wine Recommendation: Rieslings are among the most versatile of white wines and one of the few that work well with salads. With this Thai-inspired dish, try a simple kabinett from Germany’s Mosel region.


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