Salmon with Thai Rice Salad
- SERVINGS: 4
Rich broiled salmon is beautifully balanced by a light rice salad. The dressing's assertive flavors carry a big impact, so little oil is necessary.
- 1 1/2 cups long-grain rice
- 2 tablespoons vegetable oil
- 3 tablespoons fresh lime juice
- 3 tablespoons Asian fish sauce
- 1 tablespoon plus 1/2 teaspoon sugar
- Pinch of cayenne pepper
- 4 medium scallions, chopped
- 3 medium carrots, grated
- 1 cucumber—peeled, halved lengthwise, seeded and cut into 1/4-inch dice
- 1/4 cup plus 2 tablespoons chopped cilantro or parsley
- Four 8-ounce skinless center-cut salmon fillets
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- In a medium pot of boiling salted water, cook the rice until al dente, about 10 minutes. Drain, then rinse in cold water and drain again thoroughly.
- In a large bowl, combine 1 tablespoon of the oil with the lime juice, fish sauce, sugar and cayenne. Let the dressing stand for 5 minutes, then stir in the rice, scallions, carrots, cucumber and cilantro.
- Preheat the broiler. Oil a broiler pan or baking sheet. Arrange the salmon fillets on the pan and brush with the remaining 1 tablespoon of oil. Sprinkle with the salt and black pepper. Broil the fillets for about 5 minutes, or until they are just cooked through. Spoon the rice salad onto 4 plates and top with the salmon.
Rieslings are among the most versatile of white wines and among the few that work well with salads. With this Thai-inspired dish, try Selbach-Oster Riesling Kabinett from Germany.