Salmon with Tai Rice Salad

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• 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

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.