Black Rice, Spinach, Salmon, and Mango Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
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. 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:
1. Rinse rice, and drain well. Cook rice in boiling water 35 minutes or until al dente; drain. Cool.
2. 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 doneness. Cool; break into bite-sized pieces.
3. 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.
|
|