Salmon With Thai Rice Salad |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The veggetable and rice salad compliments the broiled salmon in this perfectly for a one dish meal that is quick and easy to make on a busy night, but when you want something that tastes like it took much more effort. For a good variation for the land lovers in your family, try chicken instead of salmon. Ingredients:
1 cucumber, peeled and diced into 1/4 inch pieces |
3 carrots, grated |
4 scallions |
1 1/2 cups long grain rice or 1 1/2 cups jasmine rice |
3 tablespoons lime juice |
3 tablespoons fish sauce |
2 -3 tablespoons cooking oil |
2 1/2 teaspoons sugar |
5 tablespoons chopped cilantro |
2 lbs center cut salmon fillets (4 pieces) |
salt and pepper |
1 dash cayenne pepper |
Directions:
1. Preheat the broiler in your oven.
2. Cook rice according to package directions.
3. Combine fish sauce, lime juice, 1 table spoon oil, sugar and cayenne in a bowl.
4. Let stand for 5 minutes to let the flavors blend.
5. Stir in rice, carrots and cucumbers.
6. Add cilantro, scallions.
7. Coat salmon with remaining oil, and broil until just done.
8. Serve on top of rice salad.
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