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!
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
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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.
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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.
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Stir in the rice, cucumber, carrots, scallions, and cilantro.
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Heat the broiler. Oil a broiler pan or baking sheet.
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Coat the salmon with the remaining 1 tablespoon oil and sprinkle with salt and pepper. Put the salmon on the pan.
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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.
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Put the rice salad on plates and top with the salmon, then serve and enjoy!
Nutrition
- 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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