Name: Salmon with Thai Rice Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 1½ cups long grain rice; 3 tbsp (from about 2 limes) lime juice; 3 tbsp like Nam Pla, or nuoc mam Asian fish sauce; 2 tbsp cooking oil; 3½ tsp sugar; pinch cayenne; 1 cucumber; 3 carrots; 4 including green tops Scallions; 6 tbsp or fresh parsley, chopped cilantro; 2 lbs skinless, center-cut salmon fillet; ¼ tsp salt; ¼ tsp fresh ground black pepper

How To Make Salmon with Thai Rice Salad

This scrumptious broiled salmon is served over a spicy Thai rice salad that’s packed with crunchy cucumbers and carrots, for a belly-filling healthy meal!

Preparation: 15 minutes

Cooking: 15 minutes

Total: 30 minutes

Serves:

Ingredients

1½cupslong grain rice
3tbsplime juice,(from about 2 limes)
3tbspAsian fish sauce,like Nam Pla, or nuoc mam
2tbspcooking oil
3½tspsugar
pinchcayenne
1cucumber
3carrots
4scallions,including green tops
6tbspcilantro,or fresh parsley, chopped
2lbssalmon fillet,skinless, center-cut
¼tspsalt
¼tspfresh ground black pepper

Instructions

Stir the rice into a medium pot of boiling, salted water, and cook for about 10 minutes until just done. 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, 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 salt and pepper. Put the salmon on the pan.
Broil for about 5 minutes for a 1-inch-thick fillet, until just barely done with the fish should still be translucent in the center.
Put the rice salad on plates and top with the salmon, then serve and enjoy!