Salmon with Thai Rice Salad

Salmon with Thai Rice Salad and Lone Birch Riesling

Serves 4

This delicious and flavoursome salad is full of flavour and spice and the aromatics of the Riesling balance perfectly. 

  1. 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.
  2. In a large 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, spring onions and coriander.
  3. Heat the grill. Oil a baking sheet. Coat the salmon with the remaining 1 tablespoon oil and sprinkle with the salt and pepper. Put the salmon on the baking sheet. Grill until just barely done (the fish should still be translucent in the centre), about 5 minutes for a 1-inch-thick fillet. Put the rice salad on plates and top with the salmon and grab yourself a glass of Riesling!
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 spring onions including green tops, chopped
6 tablespoons chopped coriander
4 x skinless, boneless salmon fillets
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper