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Mango and spiced salmon rice salad
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Delicious tropical mango salmon salad for festive feasts or a refreshing lunch option.
Ingredients:
  • 100g brown rice
  • 5.00 gm ground paprika
  • 2.50 gm ground cumin
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1.20 gm celery salt
  • 4 (120g each) salmon fillets
  • 400g can black beans, rinsed, drained
  • 4 spring onions, thinly sliced
  • 2 mangoes, stoned, peeled, finely chopped
  • 1 avocado, stoned, peeled, finely chopped
  • 250.00 ml coriander leaves
  • 125.00 ml fresh mint leaves
  • 2 limes, zested, 1 juiced
  • 36.40 gm light olive oil
  • 1 long red chilli, seeded, thinly sliced
  • 4.00 gm brown sugar
Instructions:
  • Prepare the rice according to the package instructions until it is tender. Allow it to cool before using.
  • In a medium bowl, mix together paprika, cumin, thyme, oregano, and celery salt. Season with salt and pepper. Add the salmon and toss until well coated.
  • Preheat a barbecue flat plate or chargrill to medium heat. Cook the salmon for 3 minutes on each side or until just cooked through. Remove from heat and let it cool slightly on a plate.
  • Combine the black beans, spring onion, mango, avocado, coriander, and mint with the rice by gently tossing them together.
  • Combine lime zest, 2 tablespoons of lime juice, oil, chili, and sugar in a screw-top jar, then shake vigorously. Drizzle the dressing over the rice salad, add coarsely flaked salmon, and gently toss everything together. Serve the salad in individual dishes.

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