Black Rice Salad



1 1/2 cups black rice

Cooking spray

1 (8-ounce) salmon fillet

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

1 cup halved grape tomatoes

1/2 cup thinly sliced green onions

1/2 cup finely chopped green bell pepper

6-8 ounces of baby spinach



Boil rice in 3 cups of water until softened, remove from heat and let cool, uncovered.

Coat a non stick skillet or wok with cooking spray over medium heat. Add salmon; brown for 3 minutes on each side. Let it cool down; then chop into little cubes. Add lime juice, salt, cumin, ginger and garlic in a bowl, and stir. Gently stir in the oil to juice mixture. Add the cooked rice, mango, tomatoes, onions, pepper, and spinach; toss and serve.

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