1. In a medium saucepan, bring 1 1/2 cups of the water and the rice to a boil. Cover, reduce the heat to low and cook the rice for 12 minutes. Remove the pan from the heat and let stand for 5 minutes. 2. Meanwhile, in a mortar, pound the ginger with the sugar, chile and 2 chopped garlic cloves to a coarse paste. Transfer the paste to a bowl and stir in the remaining 1/4 cup of water, the lime juice and the fish sauce. Add the cucumbers. 3. Heat the oil in a large nonstick skillet. Season the salmon with salt and pepper. Add the salmon to the skillet and cook over moderately high heat until lightly browned, about 3 minutes. Add the 10 whole garlic cloves. Turn the salmon and cook over moderate heat until opaque throughout, about 4 minutes. 4. Mound the rice in bowls. Top with the salmon, garlic cloves and ginger-lime sauce with cucumber strips and serve. Pass any extra sauce at the table. ---------------------------------------------------------------------------
Nutrition
Ingredients
