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Salmon fillet over broken rice salad with cucumbers and shaved vegetables on a black round dinner plate with black chopsticks.

Salmon with Broken Rice Salad

mango-Thai basil sauce, toasted coconut

STARS

This dish features a fillet of salmon underlined by rice. Toss this Vietnamese specialty with a curry dressing to stay moist and flavorful. A slaw of napa cabbage and a side of toasted coconut add a fresh crunch to this meal, accompanied by a fragrant Thai basil-infused sweet-and-sour mango sauce.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  15 minutes
Ingredients

Salmon

  • 2 cups white rice
  • 4 salmon fillets
  • 1 tablespoon yellow curry paste
  • 1 lime, juiced
  • 1 tablespoon brown sugar
  • 1 teaspoon fish sauce 
  • ½ teaspoon kosher salt
  • 1 tablespoon minced ginger
  • ½ cup water
  • ½ cup canola oil
  • ¼ cup toasted coconut flakes

Mango-Basil Sauce

  • 1½ cups frozen mango chunks
  • 1 Fresno chili
  • 1 lime, juiced
  • 1 tablespoon minced ginger
  • 1 tablespoon white sugar
  • 2 makrut lime leaves
  • 1 teaspoon fish sauce
  • ½ teaspoon salt, to taste
  • ½ cup canola oil
  • ½ cup Thai basil leaves

Napa Cabbage Slaw

  • ½ cup chopped cilantro
  • 2 Persian cucumbers, sliced thinly
  • 3 cups shredded napa cabbage 
  • 1 cup matchstick cut carrots
Directions
1
Preheat the oven to 350°F. 
2
Place the rice, 4 cups of water and a 1/2 teaspoon salt in a saucepan. Bring to a simmer, lower heat, cover and cook until the grains are tender, about 20 minutes. 
3
Dry the salmon and sprinkle with salt and pepper. Place on a baking sheet and roast in the oven for 12-15 minutes, until cooked through.
4
In a blender, combine the curry paste, lime juice, brown sugar, fish sauce, salt, ginger, and water. With the motor running, drizzle in the oil until emulsified. Season to taste.
5
When the rice is cooked, toss it with the curry dressing.
6
To make the mango-basil sauce, combine all the ingredients except the oil and basil in a blender until smooth. With the motor running, drizzle in the oil and blend until emulsified. Add in the basil and pulse a few times to incorporate. Season with salt and pepper. 
7
To make the slaw, toss all of the ingredients together in a large bowl. 
8
To serve, divide the curried rice and salmon between plates. Top with slaw and drizzle with mango-basil sauce and coconut flakes.

Salmon with Broken Rice Salad

mango-Thai basil sauce, toasted coconut

STARS

This dish features a fillet of salmon underlined by rice. Toss this Vietnamese specialty with a curry dressing to stay moist and flavorful. A slaw of napa cabbage and a side of toasted coconut add a fresh crunch to this meal, accompanied by a fragrant Thai basil-infused sweet-and-sour mango sauce.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  15 minutes
Servings:  4

Ingredients

Salmon

  • 2 cups white rice
  • 4 salmon fillets
  • 1 tablespoon yellow curry paste
  • 1 lime, juiced
  • 1 tablespoon brown sugar
  • 1 teaspoon fish sauce 
  • ½ teaspoon kosher salt
  • 1 tablespoon minced ginger
  • ½ cup water
  • ½ cup canola oil
  • ¼ cup toasted coconut flakes

Mango-Basil Sauce

  • 1½ cups frozen mango chunks
  • 1 Fresno chili
  • 1 lime, juiced
  • 1 tablespoon minced ginger
  • 1 tablespoon white sugar
  • 2 makrut lime leaves
  • 1 teaspoon fish sauce
  • ½ teaspoon salt, to taste
  • ½ cup canola oil
  • ½ cup Thai basil leaves

Napa Cabbage Slaw

  • ½ cup chopped cilantro
  • 2 Persian cucumbers, sliced thinly
  • 3 cups shredded napa cabbage 
  • 1 cup matchstick cut carrots

Directions

1
Preheat the oven to 350°F. 
2
Place the rice, 4 cups of water and a 1/2 teaspoon salt in a saucepan. Bring to a simmer, lower heat, cover and cook until the grains are tender, about 20 minutes. 
3
Dry the salmon and sprinkle with salt and pepper. Place on a baking sheet and roast in the oven for 12-15 minutes, until cooked through.
4
In a blender, combine the curry paste, lime juice, brown sugar, fish sauce, salt, ginger, and water. With the motor running, drizzle in the oil until emulsified. Season to taste.
5
When the rice is cooked, toss it with the curry dressing.
6
To make the mango-basil sauce, combine all the ingredients except the oil and basil in a blender until smooth. With the motor running, drizzle in the oil and blend until emulsified. Add in the basil and pulse a few times to incorporate. Season with salt and pepper. 
7
To make the slaw, toss all of the ingredients together in a large bowl. 
8
To serve, divide the curried rice and salmon between plates. Top with slaw and drizzle with mango-basil sauce and coconut flakes.