- 1 3/4 cups water
- 1 1/4 cups long-grain rice, rinsed
- 2 tablespoons minced, peeled fresh ginger
- 3 1/2 tablespoons sugar
- 1 Thai red chile, chopped
- 10 small garlic cloves, 2 chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons Asian fish sauce
- 2 kirby cucumbers (10 ounces), cut into thin strips
- 2 tablespoons vegetable oil
- Four 6-ounce skinless salmon fillets
- Salt and freshly ground pepper
- In a medium saucepan, bring 1 1/2 cups of the water and the rice to a boil. Cover, reduce the heat to low and cook the rice for 12 minutes. Remove the pan from the heat and let stand for 5 minutes.
- Meanwhile, in a mortar, pound the ginger with the sugar, chile and chopped garlic to a coarse paste. Transfer the paste to a bowl and stir in the remaining 1/4 cup of water, the lime juice and the fish sauce. Add the cucumbers.
- Heat the oil in a large nonstick skillet. Season the salmon with salt and pepper. Add the salmon to the skillet and cook over moderately high heat until lightly browned, about 3 minutes. Add the whole garlic cloves. Turn the salmon and cook over moderate heat until opaque throughout, about 4 minutes.
- Mound the rice in bowls. Top with the salmon, garlic cloves and ginger-lime sauce with cucumber strips and serve. Pass any extra sauce at the table.
One Serving 652 cal, 26 gm fat, 4.9 gm saturated fat, 63 gm carb, 1.5 gm fiber.