Wednesday, 22 February 2023 / Topics:
- Time 60 miutes
- Serves 4
- Difficulty simple
Ingredients: (serves 4)
½ cup brown rice
2 mangoes, diced
1 avocado, diced
½ bunch of mint, leaves thinly sliced juice of 1 lime
1 tablespoon olive oil
1 tablespoon ground cumin
2 teaspoons onion powder
1 teaspoon allspice
1 teaspoon brown sugar
4x 120g salmon fillets, skin on
400g tin black beans, drained and rinsed
1 red capsicum, diced
Method:
- Bring a large saucepan of water to the boil. Boil rice for 20-25 minutes or until tender. Drain, transfer to a large bowl and set aside to cool slightly.
- To make the salsa, combine mango, avocado, mint and half the lime juice in a small bowl.
- Heat oil in a large frying pan over medium-high heat. Combine cumin, onion powder, allspice and brown sugar in a small bowl. Rub over all sides of the salmon except the skin. Add salmon to the pan skin-side down. Cook for 2-3 minutes each side or until done to your liking. Remove from pan and keep warm.
- Return pan to the heat. Add black beans and capsicum and cook for 2-3 minutes or until beans are warmed through and capsicum is lightly charred. Add to the rice, along with remaining half the lime juice.
- Divide rice salad between serving bowls, before topping with salmon and mango salsa.
- Energy 691cal
- Total Fat 28.8g
- Sat Fat 6.5g
- Total Carb 53.9g
- Sugar 28.8g
- Sodium 56mg
- Protein 35.2g
- Fibre 15.1g
