WHB – Salmon and Thai Rice Salad

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I stated in one of my earlier posts that I rarely make the same thing twice. There are just soooo many recipes out there that I want to try, that I have a hard time resisting the temptation. As a matter of fact, I bought another new cookbook today, only hours after telling myself that I wasn’t going to buy anymore new cookbooks. But then I decided to just stop off at the bookstore (after all I was right there, and it’s not like I was using extra gas or anything), and just look at the book. That’s all just look. And really it is all your fault, all you people in food blogging land who have posted recipes fromEveryday Food: Great Food Fast. If you hadn’t posted all those wonderful looking pictures, I wouldn’t have been so tempted. So, I looked at it and then I bought it. What can I say…I am addicted to cookbooks. There should be a cookbooks anonymous group. Sorry, little tagent onto cookbooks, back to the subject at hand, recipes cooked more than once.
As, I was saying, I rarely cook anything more than once. But the following recipe is so simple and easy, with clean, fresh flavors that I make it at least once every time salmon is on sale. It is one of my favorite salmon recipes. It came out of a specialty book put out by Food & Wine magazine called Quick From Scratch One-Dish Meals. I found it at one of those book warehouse places for only $4.99! I have copied the recipe from the Food & Wine Website.

Salmon with Thai Rice Salad

Rich broiled salmon rests atop a lean vegetable-and-rice salad to make a beautifully balanced meal. The Asian dressing includes big-impact flavors–fish sauce, lime juice, and cayenne–but very little oil.

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
Pinch cayenne
1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice
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

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, and cilantro.
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.
NOTES Asian fish sauce is available at Asian markets and many supermarkets. Since this recipe contains one of my very favorite herbs, cilantro, I have decided to use it for my Weekend Herb Blogging. Click on the picture below to find out about this wonderful food blogging event. All of this weeks entries will be posted at Cooking Diva, so be sure and check it out!

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  1. says

    Yum! I am the same way – aways trying something new. I feel like a slacker when I go back and revisit…:)

    Hope your school year has jumped off well! :)

  2. says

    Pam, you and I think very much alike!
    I prefer to make new dishes, but there are some – like this one you posted – that deserve to be repeat. So good!

    I love that book and I hope you like it too.

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