Salmon With Thai Rice Salad

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1 1/2 cups long-grain rice

2 tablespoons vegetable oil

3 tablespoons fresh lime juice

3 tablespoons Asian fish sauce

1 tablespoon plus 1/2 teaspoon sugar

Pinch of cayenne pepper

4 medium scallions, chopped

3 medium carrots, grated

1 cucumber—peeled, halved lengthwise, seeded and cut into 1/4-inch dice

1/4 cup plus 2 tablespoons chopped cilantro or parsley

Four 8-ounce skinless center-cut salmon fillets

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

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