Salmon with Thai Rice Salad Recipe

Salmon with Thai Rice Salad Recipe

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



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


  1. 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.

  2. 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.

  3. Stir in the rice, cucumber, carrots, scallions, and cilantro.

  4. Heat the broiler. Oil a broiler pan or baking sheet.

  5. Coat the salmon with the remaining 1 tablespoon oil and sprinkle with salt and pepper. Put the salmon on the pan.

  6. 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.

  7. Put the rice salad on plates and top with the salmon, then serve and enjoy!


  • Calories: 844.31kcal
  • Fat: 38.14g
  • Saturated Fat: 7.61g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 13.14g
  • Polyunsaturated Fat: 11.00g
  • Carbohydrates: 68.99g
  • Fiber: 3.08g
  • Sugar: 8.23g
  • Protein: 53.23g
  • Cholesterol: 124.74mg
  • Sodium: 1233.63mg
  • Calcium: 87.04mg
  • Potassium: 1264.16mg
  • Iron: 2.06mg
  • Vitamin A: 399.15µg
  • Vitamin C: 20.41mg
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