Mango and spiced salmon rice salad

Recipes / Salads

This tropical mango and salmon salad can be enjoyed as part of the festive feast or as a light and lovely lunch on its own.

Recipe «Mango and spiced salmon rice salad» presented in category Recipes / Salads, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1/2 cup brown rice, 2 tsp ground paprika, 1 tsp ground cumin, 1 tsp dried thyme, 1 tsp dried oregano , 1/2 tsp celery salt, 4 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, 1 cup coriander leaves, 1/2 cup fresh mint leaves, 2 limes, zested, 1 juiced, 2 tbsp light olive oil, 1 long red chilli, seeded, thinly sliced.

Ingredients:

  • 1/2 cup brown rice 
  • 2 tsp ground paprika 
  • 1 tsp ground cumin 
  • 1 tsp dried thyme 
  • 1 tsp dried oregano 
  • 1/2 tsp celery salt 
  • 4 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 
  • 1 cup coriander leaves 
  • 1/2 cup fresh mint leaves 
  • 2 limes, zested, 1 juiced 
  • 2 tbsp light olive oil 
  • 1 long red chilli, seeded, thinly sliced 
  • 1 tsp brown sugar 

Instructions

  1. Cook rice following packet directions or until tender. Set aside to cool.
  2. Meanwhile, combine the paprika, cumin, thyme, oregano and celery salt in a medium bowl. Season. Add the salmon and toss to coat.
  3. Heat a barbecue flat plate or chargrill on medium. Add the salmon and cook for 3 mins each side or until just cooked through. Transfer to a plate and set aside to cool slightly.
  4. Add the black beans, spring onion, mango, avocado, coriander and mint to the rice and gently toss to combine.
  5. Place the lime zest, 2 tbs lime juice, oil, chilli and sugar in a screw-top jar. Shake until well combined. Drizzle over the rice salad. Coarsely flake the salmon and add to the rice salad. Gently toss to combine. Divide among serving dishes.