Salmon with Thai Rice Salad

This recipe is from Food and Wine Magazine's Quick from scratch one-dish meals. The wine they suggest is a rieslings, and more specifically, a kabinett from Gremany.

1 1/2 cups long grain rice

3 tbsp lime juice

3 tbsp Asian fish sauce

2 tbsp cooking oil

3 1/2 tsp 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 tbsp chopped cilantro or fresh parsley

2 lbs skinless center-cut salmon fillet, cut into 4 pieces

1/4 tsp salt

1/4 tsp fresh-ground black pepper

1. Stir rice into a medium pot of boiling water and cook until done. Drain and rinse with cold water.

2. In a large glass bowl, combine the lime juice, fish sauce, 1 tbsp of the oil, sugar, and cauenne. Let sit for about 5 minutes. Stir in the rice, cucumber, carrots, scallions, and cilantro.

3. Heat the broiler. Oil a broiler pan or baking sheet. Coat the salmon with the remaining oil and sprinkle with the alt and pepper. Put the salmon on the pan (does this step not seem a little um....duh). Broil until just done. Put the rice sald on plates and top with salmon.