Salmon and Mango Rice Salad
Nutrients
Per serving
Steps
Place the salmon fillets in a shallow dish and marinade with 1 Tbsp oil, 2 cloves of grated garlic, grated lemon and ginger plus the chilli flakes and put to one side
Cook the rice according to instructions and cool
Make the dressing with 1 Tbsp oil, remaining 1 clove of chopped garlic and lemon juice and put to one side
Steam the asparagus and put in a large bowl together with the mango cubes, orange slices, onion and the mint and coriander leaves and mix gently together
Heat a large frying pan over a high heat and spray with the olive oil spray, add the salmon fillets skin side down for 2- 3 mins
Turn the fish over and spoon over any marinade and turn down the temperature to medium and cook for a further 2 - 3 mins until cooked to personal preference
Gently stir through the rice with the salad ingredients
Mix the dressing with the salad and rice and season accordingly
Serve the salad with the salmon and any marinade drizzled over the top
Ingredients
| 600g | Salmon fillets |
| 200g | Medium mango cubed |
| 1 | Large orange peeled and thinly sliced |
| 2 | Bunches asparagus |
| 1/2 | Red onion finely sliced |
| 3 cm | Fresh ginger peeled and grated |
| 3 | Garlic cloves grated |
| 1/2 Tsp | Chilli flakes |
| 2 Tbsp | Virgin olive oil |
| 1 | Lemon grated and juiced |
| 1 | Olive oil spray |
| 1 Tbsp | Agave or honey |
| 1 | Bunch each of mint and coriander leaves only |
| 100g | Brown rice |
