Salmon Rice Bowl with Ginger Lime Sauce
Ingredients
- 1 3/4 cups water
- 1 1/4 cups long-grain rice, rinsed
- 2 tablespoons minced, peeled fresh ginger
- 3 1/2 tablespoons sugar
- 1 Thai red chile, chopped
- 10 small garlic cloves, 2 chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons Asian fish sauce
- 2 kirby cucumbers (10 ounces), cut into thin strips
- 2 tablespoons vegetable oil
- Four 6-ounce skinless salmon fillets
- Salt and freshly ground pepper
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