Black Rice Salad with Salmon

Black Rice Salad with Salmon
 
Author:
Recipe type: Main
Cuisine: Mediterranean
 
Ingredients
  • 1 cup black rice
  • Pinch sea salt to taste
  • ¼ cup rice vinegar
  • Juice of two limes
  • 3 tbsp soy salt (low sodium preferred)
  • 2 tbsp honey
  • 2 sesame oil
  • 2 tsp hot sauce (optional)
  • 8 oz boneless, skinless salmon, cut into 4 fillets
  • 1 mango, peeled, pitted and diced
  • 1 red bell pepper, diced
  • ⅓ cup chopped cilantro
  • ⅓ chopped mint, plus whole leaves for garnish
  • 4 green onions, thinly sliced
  • Fresh ground pepper to taste
  • Olive oil cooking spray
  • 4 tbsp silvered almonds or chopped peanuts
Instructions
  1. In a medium pot combine rice, 2 cups cold water and pinch salt. Bring to a boil. Reduce the heat to low, cover and simmer until tender. 25 to 30 minutes.
  2. Remove from heat and invert rice onto a large baking sheet, using a fork to spread out. Set aside.
  3. Meanwhile, prepare dressing. In a small bowl, whisk vinegar, olive oil, lime juice, soy sauce, honey, sesame oil and hot sauce . In a large resealable bag add the salmon and ⅓ of the dressing. Seal and gently turn bag to coat; refrigerate for 30 minutes.
  4. In a large bowl, combine mango, bell pepper, cilantro, mint and onions. Add rice and remaining dressing. Toss to coat and season with salt and pepper. Cover and refrigerate till needed.
  5. Heat a large nonstick skillet on medium-high and coat with cooking spray. Remove salmon from bag, discarding the marinade. Add salmon to skillet and cook, turning-once until flesh flakes easily when tested with a fork, about 4 minutes.
  6. Remove from pan, transfer to a plate and set until aside completely cooled.
  7. Spoon mango-rice mixture into serving bowls and top with salmon and almonds, dividing evenly.

 


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Black Rice Salad with Salmon — 1 Comment

  1. Pingback: Black Rice Risotto | Gracie's Ravioli

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