Salmon with Thai Rice Salad
Well tonight my family had this. It is a favorite of the boys. I, however, went out with some of the girls to the Ormond Wine Co. We had lots of great cheeses, flatbreads and wine. We were loud and laughed too much but don't really care. It was just too much fun! I did prep everything for the dish in advance. That way my husband only had to cook the rice and salmon when they were ready to eat. It is a nice dish because it is easy, light and great for summer because it isn't really hot. It is fairly low fat and it is fairly low calorie. My husband did NOT take a picture so I get to give him lots of grief which is in its self its own reward;)
Salmon With Thai Rice Salad
4 Servings
1 1/2 c long-grain rice
3 T lime juice (from about 2 limes)
3 T Asian fish sauce (nam pla or nuoc mam)
2 T cooking oil
3 1/2 t sugar
Pinch cayenne
1 cucumber,peeled, halved lengthwise, seeded, and cubed
3 carrots,grated
4 scallions including green tops,chopped
6 T chopped cilantro or fresh parsley (use the cilantro. its a must)
2 lb skinless center-cut salmon fillet,cut into 4 pieces
1/4 t salt
1/4 t fresh-ground black pepper
[Note: Asian fish sauce is available at Asian markets and many
supermarkets. ]
1.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.
2.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,
and cilantro.
3.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.
Salmon With Thai Rice Salad
4 Servings
1 1/2 c long-grain rice
3 T lime juice (from about 2 limes)
3 T Asian fish sauce (nam pla or nuoc mam)
2 T cooking oil
3 1/2 t sugar
Pinch cayenne
1 cucumber,peeled, halved lengthwise, seeded, and cubed
3 carrots,grated
4 scallions including green tops,chopped
6 T chopped cilantro or fresh parsley (use the cilantro. its a must)
2 lb skinless center-cut salmon fillet,cut into 4 pieces
1/4 t salt
1/4 t fresh-ground black pepper
[Note: Asian fish sauce is available at Asian markets and many
supermarkets. ]
1.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.
2.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,
and cilantro.
3.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.
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