Black Rice, Spinach, Salmon and Mango Salad

Black Rice, Spinach, Salmon and Mango Salad

An unusual and special recipe sure to wow friends and family!
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Lunch, Main Dish, Salad, Weekday meals
Cuisine American, Asian, Fast and Fresh, Lean Meats, Seafood
Servings 6 people


  • 1 8 ounce salmon fillet about 1/2 inch thick
  • 1/4 cup lime fresh juice
  • 1 tsp salt kosher
  • 1 tsp cumin ground
  • 1 tsp ginger fresh, grated, and peeled
  • 1 clove garlic minced
  • 2 1/2 tbsp canola oil
  • 3 cups mango diced peeled (about 2 medium mangos
  • 1 cup tomatoes grape halved
  • 1/2 cup green onions thinly sliced
  • 1/2 cup green bell pepper finely chopped
  • 1 6 ounces spinach fresh package baby


  • 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.
Keyword Black Rice, Spinach, Salmon and Mango Salad
Tried this recipe?Let us know how it was!