Prepare rice in boiling salted water according to package instructions. In the meantime wash the cucumber and cut into cubes. Roast almonds in a pan without fat until golden brown. Let it cool down on a flat plate. Wash the coriander, shake dry and chop finely, except for a few leaves for garnishing
Wash the limes hot. Finely grate the peel. Squeeze the limes. Mix lime juice with sugar, salt and pepper. Fold in 3 tablespoons of oil in a thin stream. Drain rice and mix in a bowl with raisins, cucumber cubes, almonds and chopped coriander. Season to taste with the lime vinaigrette
Rinse the salmon slices, dab dry. Season with a little salt and pepper. Wrap a slice of bacon around each piece. Heat 1 tablespoon of oil in a coated frying pan. Fry the fish for 6-8 minutes while turning.
Arrange salmon fillets together with the rice salad on plates and garnish with coriander