Ingredients
1 1/2 c. 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
3 carrots
4 scallions including green tops
6 tbsp. chopped cilantro or fresh parsley
2 lb. skinless center-cut salmon fillet
1/4 tsp. salt
1/4 tsp. fresh-ground black pepper
Preparation
Step 1Stir 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.Step 2In 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.Step 3Heat 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.Step 4Notes: Asian fish sauce is available at Asian markets and many supermarkets.Step 5Wine 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.
