Ginger And Lime Salmon With Wild Rice Salad - cooking recipe

Ingredients

1/4 cup lime juice
2 tbsp kecap manis (thick sweet soy sauce)
1 tbsp grated ginger
4 None salmon fillets
1 tbsp sugar
1 tbsp oil
2 tsp fish sauce
1 medium cucumber, diced
1 None avocado, diced
2 None green onions, finely chopped
1/4 cup chopped cilantro, plus additional leaves, to serve
1 1/2 cups cooked basmati rice
1 1/2 cups cooked wild rice
None None Grilled limes, to serve

Preparation

Combine 1 tbsp lime juice, kecap manis and ginger in a shallow bowl. Add salmon and turn to coat. Cover and refrigerate 1 hour to marinate. Let stand at room temperature 15 mins before cooking.
For the dressing, whisk sugar, oil, fish sauce and remaining lime juice in a small bowl. Combine cucumber, avocado, green onion, cilantro and rices in large bowl. Drizzle with dressing and season to taste.
Heat a grill pan on high heat or preheat the grill to medium-high. Drain salmon and cook 4-5 mins, turning once and brushing with marinade, until browned and cooked through. Serve with rice salad and grilled lime. Sprinkle with additional cilantro leaves.