Bacon-Wrapped Salmon With Almond Rice Salad - cooking recipe

Ingredients

1 1/4 cups uncooked long-grain white rice
1/4 cup blanched slivered almonds
1/3 cup raisins
1/2 None English cucumber, diced
5 sprigs fresh cilantro, chopped
2 tsp sugar
2 None limes, juiced and zested
4 tbsp olive oil
4 None salmon fillets (6 oz each)
4 slices bacon

Preparation

Cook the rice according to package directions. Set aside to cool. Meanwhile, heat a large nonstick skillet over medium heat, add the almonds and cook, stirring, until lightly browned. Transfer to a plate and cool.
In a medium bowl, mix together the rice, almonds, raisins, cucumber and cilantro. In a small bowl, mix together the sugar and lime juice and zest. Gradually whisk in 3 tbsp oil. Season with salt and pepper. Drizzle over the rice mixture and toss to combine.
Season the salmon with salt and pepper and wrap a bacon slice around each piece. Heat the remaining 1 tbsp oil in the large nonstick skillet over medium-high heat. Add the salmon and cook for 4-5 mins per side until the bacon is crisp and salmon is cooked through. Serve hot with the rice salad.