Ingredients

1 cup brown basmati rice

1 small head cabbage (e.g., Napa), sliced/shredded

3-4 carrots coarsely grated (or baby carrots cut into sticks)

1 bunch green onion, chopped

1 bell pepper, diced

4 T lime juice

1 T oil (e.g., peanut)

1 T cilantro

2 tsp fish sauce

4 salmon fillets (6 oz each)

2 tsp curry powder

Preparation

  1. Cook rice according to package diections.
  2. Make slaw: In large bowl, combine cabbage, carrot, onion, bell pepper. In separate bowl, combine lime, oil, cilantro and fish sauce. Toss with vegetables.
  3. Salmon: Heat broiler with rack set 4 inches from heat. About 10 minutes before rice is done, place salmon on foil lined sheet/broiler pan. Rub salmon with curry. Season with salt and pepper. Broil until just cooked 6 to 8 minutes. Fluff rice with fork and serve with salmon and slaw.