Ginger salmon with black rice and mango
Fish
30 Min
medium
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.

Notes:
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)