Ingredients
1 cup brown basmati rice
Coarse salt and ground pepper
1 pound Napa cabbage (1/2 head), thinly sliced crosswise
1 pound carrots, coarsely grated
1/2 cup fresh mint leaves
1/4 cup fresh lime juice, plus lime wedges for serving
2 tablespoons grapeseed oil
4 salmon filets (6 ounces each)
2 teaspoons curry powder
Preparation
In a large saucepan, bring 2 cups water to a boil; add rice. Season with salt and pepper, cover, and reduce heat to medium-low. Cook until tender, 30 to 35 minutes.
Meanwhile, in a large bowl, combine cabbage, carrots, mint, lime juice, and oil; season with salt and pepper. Toss.
Heat broiler with rack set 4 inches from heat. About 10 minutes before rice is done cooking, place salmon on a foil-lined rimmed baking sheet. Rub salmon with curry, and season with salt and pepper. Broil until just cooked through, 6 to 8 minutes. Fluff rice with a fork and serve alongside salad and salmon.
