Black Rice, Spinach, Salmon, and Mango Salad

There are many types of black rice on the market in a range of textures. Look for a chewy-textured variety, such as Forbidden Rice by Lotus Foods.

Black Rice, Spinach, Salmon, and Mango Salad
Black Rice, Spinach, Salmon, and Mango Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cups black rice

  • Cooking spray

  • 1

    (8-ounce) salmon fillet (about 1/2 inch thick)

  • 1/4

    cup fresh lime juice

  • 1

    teaspoon kosher salt

  • 1

    teaspoon ground cumin

  • 1

    teaspoon grated peeled fresh ginger

  • 1

    garlic clove, minced

  • 2 1/2

    tablespoons canola oil

  • 3

    cups diced peeled mango (about 2 medium)

  • 1

    cup halved grape tomatoes

  • 1/2

    cup thinly sliced green onions

  • 1/2

    cup finely chopped green bell pepper

  • 1

    (6-ounce) package fresh baby spinach

Directions

Rinse rice, and drain well . Cook rice in boiling water 35 minutes or until al dente; drain. Cool. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add salmon; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of done┬Čness. Cool; break into bite-sized pieces. Combine juice and next 4 ingredients (through garlic) in a large bowl, stirring well with a whisk. Gradually add oil to juice mixture, stirring constantly. Add rice, mango, tomatoes, onions, pepper, and spinach; toss gently. Place 1 cup rice mixture in each of 6 bowls; top each with 1 ounce salmon.

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