3 tablespoons asian fish sauce (nam pla or nuoc mam)
3 carrots grated
1 pinch cayenne
2 tablespoons cooking oil
1 cucumber peeled halved lengthwise seeded cut into 1/4-inch dice
6 tablespoons cilantro leaves fresh chopped
0.3 teaspoon fresh-ground pepper black
3 tablespoons juice of lime (from 2 limes)
1.5 cups rice long-grain
2 pounds center-cut salmon fillet skinless cut into 4 pieces
0.3 teaspoon salt
4 scallions including tops green chopped
3.5 teaspoons sugar
Equipment
bowl
frying pan
baking sheet
pot
broiler
broiler pan
Directions
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.
Wine Recommendation: 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.
Notes: Asian fish sauce is available at Asian markets and many supermarkets.
