Ginger salmon with black rice and mango

30 Min
4 People
Rating starstarstarstarstar
Fresh and colourful black rice salad with a sweet soy dressing, served with grilled ginger salmon fillets.

No Fish option - replacement is chicken breast fillet
1. Place rice in a saucepan with plenty of water. Bring to the boil and simmer for 15-20 minutes. Drain and rinse with cold water.

2. Combine 1 crushed garlic clove, 2 tbsp sugar, 1/4 cup soy sauce, 2 tbsp vinegar and 1 tbsp oil in a small bowl. Stir to dissolve sugar.

3. Deseed and dice capsicum, mango and cucumber. Slice mint leaves and spring onions.

4. Peel and grate ginger to yield 1 tbsp. Rub over salmon with 2 tbsp dressing and 1 tbsp oil. Cook in a frypan over medium heat for 2-3 minutes on each side, or until cooked through.

5. Toss rice together with salad and dressing.

6. Divide rice salad between plates and top with salmon to serve.

If you have any spare limes you can use the zest and juice instead of vinegar in the dressing.

No Fish option - replacement is chicken breast fillet .

Halve chicken fillet lengthways. Increase cooking time to 10 minutes, or until cooked through.
black rice 1 packet (300g)

red capsicum 1
mango 1
lebanese cucumber 1
mint 1 packet
spring onions 1/3 bunch

ginger 40g
salmon fillets 2 packets

From your pantry:
oil (for cooking), soy sauce, apple cider vinegar, brown sugar, garlic (1 clove)