Salmon With Thai Rice Salad Recipe

Name: Salmon With Thai Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cucumber, peeled and diced into 1/4 inch pieces; 3 carrots, grated; 4 scallions; 1 ½ cups long grain rice or 1 ½ cups jasmine rice; 3 tablespoons lime juice; 3 tablespoons fish sauce; 2 -3 tablespoons cooking oil; 2 ½ teaspoons sugar; 5 tablespoons chopped cilantro; 2 lbs center cut salmon fillets (4 pieces); salt and pepper; 1 dash cayenne pepper

Servings: persons

1 cucumber, peeled and diced into 1/4 inch pieces
3 carrots, grated
4 scallions
1 ½ cups long grain rice or 1 ½ cups jasmine rice
3 tablespoons lime juice
3 tablespoons fish sauce
2 -3 tablespoons cooking oil
2 ½ teaspoons sugar
5 tablespoons chopped cilantro
2 lbs center cut salmon fillets (4 pieces)
salt and pepper
1 dash cayenne pepper

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.

1226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cucumber, peeled and diced into 1/4 inch pieces, 3 carrots, grated, 4 scallions, 1 ½ cups long grain rice or 1 ½ cups jasmine rice, and more.

Yes, Salmon With Thai Rice Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salmon With Thai Rice Salad

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