Instructions: For Salmon: Mix first 7 ingredients in small bowl to blend. Place salmon fillets, skin-side down, on rimmed baking sheet. Sprinkle 1 1/2 teaspoons spice mixture over each fillet. Cover with plastic and refrigerate at least 3 hours or overnight.

For Dressing: Whisk vinegar and next 5 ingredients in small bowl to blend.

For Rice: Melt butter in heavy large saucepan over medium heat. Add rice and saute until rice begins to turn opaque, about 2 minutes. Stir in 1 cup water and coconut milk and bring to boil. Cover and reduce heat to low; cook until rice is cooked through and liquid is absorbed, about 18 minutes. Season to taste with salt and pepper.

Meanwhile, heat vegetable oil in heavy large skillet over medium-high heat. Add salmon fillets, flesh-side down, to skillet. Sear until brown and crisp, about 3 minutes. Turn fillets over and sear skin side until salmon is just cooked through, about 3 minutes.

Spoon rice onto plates, dividing equally. Top each serving with seared salmon fillet, then Thai Vegetables. Drizzle dressing around and serve immediately, passing extra dressing separately.

This recipe yields 4 servings.

Comments: "I have just returned from London, where I stayed at the beautiful Lanesborough hotel across from Hyde Park," writes Marjorie Wordingham of Mequon, Wisconsin. "I had the most delicious salmon with Thai-style vegetables and rice at its restaurant, The Conservatory."

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