Salmon with Thai Rice Salad

Ingredients

• 1 1/2 cups long-grain rice
• 2 tablespoons vegetable oil
• 3 tablespoons fresh lime juice
• 3 tablespoons Asian fish sauce
• 1 tablespoon plus 1/2 teaspoon sugar
• Pinch of cayenne pepper
• 4 medium scallions, chopped
• 3 medium carrots, grated
• 1 cucumber--peeled, halved lengthwise, seeded and cut into 1/4-inch dice
• 1/4 cup plus 2 tablespoons chopped cilantro or parsley
• Four 8-ounce skinless center-cut salmon fillets
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparation

1. 1. In a medium pot of boiling salted water, cook the rice until al dente, about 10 minutes. Drain, then rinse in cold water and drain again thoroughly.
2. 2. In a large bowl, combine 1 tablespoon of the oil with the lime juice, fish sauce, sugar and cayenne. Let the dressing stand for 5 minutes, then stir in the rice, scallions, carrots, cucumber and cilantro.
3. 3. Preheat the broiler. Oil a broiler pan or baking sheet. Arrange the salmon fillets on the pan and brush with the remaining 1 tablespoon of oil. Sprinkle with the salt and black pepper. Broil the fillets for about 5 minutes, or until they are just cooked through. Spoon the rice salad onto 4 plates and top with the salmon.
4. Wine Recommendation: Rieslings are among the most versatile of white wines and among the few that work well with salads. With this Thai-inspired dish, try the 1996 Selbach-Oster Riesling Kabinett from Germany.