Black Rice, Spinach, Salmon, and Mango Salad

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.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 320
  • Calories from fat: 28%
  • Fat: 10.1g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 3g
  • Protein: 13g
  • Carbohydrate: 46.1g
  • Fiber: 3.1g
  • Cholesterol: 19mg
  • Iron: 2.2mg
  • Sodium: 361mg
  • Calcium: 59mg

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

Preparation

  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.
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Black Rice, Spinach, Salmon, and Mango Salad Recipe at a Glance
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