Ingredients
1½cupslong grain rice
3tbsplime juice,(from about 2 limes)
3tbspAsian fish sauce,like Nam Pla, or nuoc mam
2tbspcooking oil
3½tspsugar
pinchcayenne
1cucumber
3carrots
4scallions,including green tops
6tbspcilantro,or fresh parsley, chopped
2lbssalmon fillet,skinless, center-cut
¼tspsalt
¼tspfresh ground black pepper
Preparation
Stir the rice into a medium pot of boiling, salted water, and cook for about 10 minutes until just done. 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, sugar, and cayenne. Let sit for about 5 minutes.
Stir in the rice, cucumber, carrots, scallions, and cilantro.
Heat the broiler. Oil a broiler pan or baking sheet.
Coat the salmon with the remaining 1 tablespoon oil and sprinkle with salt and pepper. Put the salmon on the pan.
Broil for about 5 minutes for a 1-inch-thick fillet, until just barely done with the fish should still be translucent in the center.
Put the rice salad on plates and top with the salmon, then serve and enjoy!
