"Salmon with Thai Rice Salad Recipe"
Source: Quick from Scratch - One Dish Meals,
Courtesy of: Cooking.com
Serves 4 ---
Rich broiled salmon rests atop a lean vegetable-and-rice salad
to make a beautifully balanced meal. The Asian dressing includes
big-impact flavorsfish sauce, lime juice, and cayennebut
very little oil.
Rieslings are among the most versatile of white wines and one of
the few that work well with salads. With this Thai-inspired dish,
try a simple kabinett from Germany's Mosel region.
1 1/2 cups long-grain rice
3 tablespoons lime juice (from about 2 limes)
3 tablespoons Asian fish sauce (nam pla or nuoc mam)*
2 tablespoons cooking oil
3 1/2 teaspoons sugar
1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch
3 carrots, grated
4 scallions including green tops, chopped
6 tablespoons chopped cilantro or fresh parsley
2 pounds skinless center-cut salmon fillet, cut into 4 pieces
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
* Available at Asian markets and many supermarkets
| RECIPE METHOD
Stir the rice into a medium pot of boiling, salted water and cook
until just done, about 10 minutes. 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, the sugar, and cayenne. Let
sit for about 5 minutes. Stir in the rice, cucumber, carrots, scallions,
Heat the broiler. Oil a broiler pan or baking sheet. Coat the salmon
with the remaining 1 tablespoon oil and sprinkle with the salt and
pepper. Put the salmon on the pan. Broil until just barely done
(the fish should still be translucent in the center), about 5 minutes
for a 1-inch-thick fillet. Put the rice salad on plates and top
with the salmon.
Recipe reprinted by permission of Food and Wine. All rights reserved.
| Nutrition Facts
Facts per Serving
Calories: 705 Fat: 22g Carbohydrates: 69g
Cholesterol: 133mg Sodium: 1294mg Protein: 54g
Fiber: 4g % Cal. from Fat: 28% % Cal. from Carbs: 39%
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