Bacon-Wrapped Salmon With Almond Rice Salad

• 1 1/4 cups uncooked long-grain white rice
• 1/4 cup blanched slivered almonds
• 1/3 cup raisins
• 1/2 None English cucumber, diced
• 5 sprigs fresh cilantro, chopped
• 2 tsp sugar
• 2 None limes, juiced and zested
• 4 tbsp olive oil
• 4 None salmon fillets (6 oz each)
• 4 slices bacon

1. Cook the rice according to package directions. Set aside to cool. Meanwhile, heat a large nonstick skillet over medium heat, add the almonds and cook, stirring, until lightly browned. Transfer to a plate and cool.
2. In a medium bowl, mix together the rice, almonds, raisins, cucumber and cilantro. In a small bowl, mix together the sugar and lime juice and zest. Gradually whisk in 3 tbsp oil. Season with salt and pepper. Drizzle over the rice mixture and toss to combine.
3. Season the salmon with salt and pepper and wrap a bacon slice around each piece. Heat the remaining 1 tbsp oil in the large nonstick skillet over medium-high heat. Add the salmon and cook for 4-5 mins per side until the bacon is crisp and salmon is cooked through. Serve hot with the rice salad.

longgrain white rice, blanched slivered almonds, raisins, cucumber, cilantro, sugar, olive oil, salmon, bacon

Taken from recipes-plus.com/api/v2.0/recipes/16749 (may not work)