Saturday, May 31, 2008


Salmon with Thai rice salad (recipe in the comments)

Hot tea
Caramelized pineapple
This is one of the only salmon recipes we make. We're not really sure why, but we're sure this is an excellent meal. The Thai rice salad is great on its own and the recipe makes plenty for leftovers. We love the Thai flavors and the salmon is wonderful with it. The caramelized pineapple is a new recipe, we thought was a fun side/dessert. The rice salad has quite a few veggies and the whole thing was intended as a one dish meal, but who could resist a tropical fruit side?

Prep Notes
Difficulty: Easy
Chopping: cucumber, carrots, scallions, cilantro, pineapple
Time: 35 minutes
Make ahead: No question. The fish is goos hot, warm or cold. Just warm the rice salad to room temperature.

J: "An unbelieveably good flavor combination."
M: "Fabulous summer fish dish."

1 comment:

J said...

Salmon and Thai Rice Salad – M & J (inspired by Food and Wine One Dish Meals)
Serves 4

1 ½ cups white rice
3 T lime juice
3 T fish sauce
1 T canola oil
3 ½ t sugar
Pinch cayenne
1 cucumber, peeled, seeded, and diced
3 carrots, grated or very finely chopped
4 scallions, chopped
6 T chopped cilantro
1-2 lbs salmon fillets, cut into individual servings
¼ t salt
¼ t pepper
½ cup white wine
½ cup water
Several shakes of ground ginger
3 cloves garlic, sliced

Cook the rice and let stand (off the heat), covered, for 5-10 minutes.

Combine lime juice, fish sauce, 1 T of the oil, sugar and cayenne in a large serving bowl. Let sit for about 5 minutes. Add rice, cucumber, carrots, scallions and cilantro. Toss gently, but well.

Rub salmon with salt and pepper. Bring a mixture of wine and water to a boil, turn down to medium and add ground ginger, garlic, and fish. Cover and cook for about 5 minutes or until fish is flaky and cooked through. Serve fish on top of rice salad.