Salmon with Thai Rice Salad

Seamus thinks this is the best dish he has ever made.

He called me when I was at work, and told me to hurry home because of this dish. I dropped everything and came home, and I was glad I did.

This dish was great!


Salmon with Thai Rice Salad
Courtesy of Food and Wine at http://www.foodandwine.com/recipes/salmon-with-thai-rice-salad-qfs

1. 1 1/2 cups long-grain rice
2. 3 tablespoons lime juice (from about 2 limes)
3. 3 tablespoons Asian fish sauce (nam pla or nuoc mam)
4. 2 tablespoons cooking oil
5. 3 1/2 teaspoons sugar
6. Pinch cayenne
7. 1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice
8. 3 carrots, grated
9. 4 scallions including green tops, chopped
10. 6 tablespoons chopped cilantro or fresh parsley
11. 2 pounds skinless center-cut salmon fillet, cut into 4 pieces
12. 1/4 teaspoon salt
13. 1/4 teaspoon fresh-ground black pepper

1. 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.
2. 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.
3. 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.

NOTES Asian fish sauce is available at Asian markets and many supermarkets.