Ginger And Lime Salmon With Wild Rice Salad

• 1/4 cup lime juice
• 2 tbsp kecap manis (thick sweet soy sauce)
• 1 tbsp grated ginger
• 4 None salmon fillets
• 1 tbsp sugar
• 1 tbsp oil
• 2 tsp fish sauce
• 1 medium cucumber, diced
• 1 None avocado, diced
• 2 None green onions, finely chopped
• 1/4 cup chopped cilantro, plus additional leaves, to serve
• 1 1/2 cups cooked basmati rice
• 1 1/2 cups cooked wild rice
• None None Grilled limes, to serve

1. Combine 1 tbsp lime juice, kecap manis and ginger in a shallow bowl. Add salmon and turn to coat. Cover and refrigerate 1 hour to marinate. Let stand at room temperature 15 mins before cooking.
2. For the dressing, whisk sugar, oil, fish sauce and remaining lime juice in a small bowl. Combine cucumber, avocado, green onion, cilantro and rices in large bowl. Drizzle with dressing and season to taste.
3. Heat a grill pan on high heat or preheat the grill to medium-high. Drain salmon and cook 4-5 mins, turning once and brushing with marinade, until browned and cooked through. Serve with rice salad and grilled lime. Sprinkle with additional cilantro leaves.

lime juice, manis, ginger, salmon, sugar, oil, fish sauce, cucumber, avocado, green onions, cilantro, basmati rice, rice, grilled limes

Taken from recipes-plus.com/api/v2.0/recipes/36280 (may not work)