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 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

Servings: persons

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

1
Stir the rice into a medium pot of boiling, salted water and cook until just done, about 10 minutes.
2
Drain.
3
Rinse with cold water and drain thoroughly.
4
In a large glass or stainless-steel bowl, combine the lime juice, fish sauce, 1 tablespoon of the oil, the sugar, and cayenne.
5
Let sit for about 5 minutes.
6
Stir in the rice, cucumber, carrots, scallions, and cilantro.
7
Heat the broiler.
8
Oil a broiler pan or baking sheet.
9
Coat the salmon with the remaining 1 tablespoon oil and sprinkle with the salt and pepper.
10
Put the salmon on the pan.
11
Broil until just barely done (the fish should still be translucent in the center), about 5 minutes for a 1-inch-thick fillet.
12
Put the rice salad on plates and top with the salmon.

848

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 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, 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.

That's it — enjoy your meal!

Salmon with Thai Rice Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions