Rinse rice, and drain well. Cook rice in boiling water 35 minutes or until al dente; drain. Cool.
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.
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.
This is not something I'd make more than once a year--it's a little odd--but it's good. Didn't really make any changes except to halve the recipe and add a dash of crushed red pepper. Always surprised that melon or mango actually works with tomatoes, but it does. I made something like this with chicken (recipe in another magazine), and I think the chicken breast might be preferable. We ate this as a one-dish meal, which means that my husband ate two servings, and I had one. If you had some crusty bread or a soup, the serving size would be correct.
This recipe is unbelievable good! We used the black rice that was recommended. I had never heard of black rice before and we loved it! The only change I made to the recipe was that I substituted 1/2 tsp. ground savory for the tsp. of cumin as I don't care for cumin. That was great! I also used a little more lime juice and a little less oil. I was concerned that this wouldn't fill me up, but I was wrong! I will be making this again for us, as well as for company. This dish also looks so pretty! Lots of color, and the black rice is so unexpected! Tastes even better than it looks! Enjoy!
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.