ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Black Rice, Spinach, Salmon, and Mango Salad

Yield 6 servings
There are many types of black rice on the market in a range of textures. Look for a chewy-textured variety, such as Forbidden Rice by Lotus Foods.

Ingredients

  • 1 1/2 cups black rice
  • Cooking spray
  • 1 (8-ounce) salmon fillet (about 1/2 inch thick)
  • 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 (about 2 medium)
  • 1 cup halved grape tomatoes
  • 1/2 cup thinly sliced green onions
  • 1/2 cup finely chopped green bell pepper
  • 1 (6-ounce) package fresh baby spinach

Nutrition Information

  • calories 320
  • caloriesfromfat 28 %
  • fat 10.1 g
  • satfat 1.3 g
  • monofat 4.9 g
  • polyfat 3 g
  • protein 13 g
  • carbohydrate 46.1 g
  • fiber 3.1 g
  • cholesterol 19 mg
  • iron 2.2 mg
  • sodium 361 mg
  • calcium 59 mg

How to Make It

  1. Rinse rice, and drain well. Cook rice in boiling water 35 minutes or until al dente; drain. Cool.

  2. 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.

  3. 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.