Black Rice, Spinach, Salmon, and Mango Salad

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.