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1
In a large saucepan, bring the water to a boil; add the rice and 1/2 teaspoon salt.
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2
Cover and reduce heat to medium-low.
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3
Cook until rice is tender and has absorbed all liquid, 30 to 35 minutes.
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4
Remove from heat; let stand, covered, 10 minutes.
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5
Meanwhile, in a large bowl, combine cabbage, carrots, mint, lime juice, oil, and 1/2 teaspoon salt; season with pepper.
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6
Toss to combine.
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7
Heat broiler, with rack set 4 inches from heat source.
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8
While rice is standing, place salmon on a broiler pan or rimmed baking sheet.
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9
Rub fillets with curry powder and 1/2 teaspoon salt, dividing evenly; season with pepper.
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10
Broil until just cooked through, 6 to 8 minutes.
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11
Divide salmon and cabbage mixture among four plates.
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12
Fluff rice with a fork and serve alongside.
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13
(Per Serving)
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14
Calories: 583
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15
Saturated Fat: 6g
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16
Unsaturated Fat: 18.3g
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17
Cholesterol: 85mg
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18
Carbohydrates: 47.2g
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19
Protein: 39.8g
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20
Sodium: 1140mg
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21
Fiber: 7.3g
