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.
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 | * Available at Asian markets and many supermarkets | |
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.
Source: Quick from Scratch - One Dish Meals
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Recipe reprinted by permission of Food and Wine. All rights reserved. |
Nutrition Information Serves 4 - Facts Per Serving: | Calories: | 705 | Fat. Total: | 22g | Carbohydrates, Total: | 69g | Cholesterol: | 133mg | Sodium: | 1294mg | Protein: | 54g | Fiber: | 4g | % Cal. from Fat: | 28% | Fat, Saturated: | 0g | | |
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