Thai Black Rice/Wild Salmon
1 cup Black Forbidden rice
salt and pepper
1/4 cup natural rice vinegar
1 tbsp olive oil / olive oil cooking spray
Juice 2 limes
3 tbsp low-sodium soy sauce
2 tbsp raw honey
2 tsp sesame oil
2 tsp Sriracha hot chilli sauce, optional
225g skinless wild salmon cut into 60g fillets
1 mango, peeled, pitted and diced
1 red capsicum, diced
1/3 cup roughly chopped fresh coriander
1/3 cup chopped fresh mint, leaves for garnish
4 green onions, thinly sliced
4 tbsp raw unsalted slivered almonds or chopped peanuts
In a medium pot, combine rice, 2 cups cold water and pinch salt; bring to a boil. Reduce heat to low, cover and simmer until tender, 25 to 30 minutes. Remove from heat and transfer rice onto a large baking sheet, using a fork to spread out on sheet. Set aside.
Meanwhile, prepare dressing: In a small bowl, whisk vinegar, olive oil, lime juice, soy sauce, honey, sesame oil and, if desired, Sriracha sauce. In a large resealable bag, add salmon and 1/3 cup dressing. Seal and gently turn bag to coat; refrigerate for 30 minutes.
In a large bowl, combine mango, capsicum, coriander, mint and onions. Add rice and remaining dressing. Toss to coat and season with salt and black pepper. Cover and refrigerate until needed.
Heat a large non-stick pan on medium-high and coat with cooking spray. Remove salmon from bag, discarding marinade. Add salmon to pan and cook, turning once, until flesh flakes easily when tested with a fork, about 4 minutes. Remove from pan, transfer to a plate and set aside until completely cooled. Spoon mango-rice mixture into serving bowls and top with salmon and almonds, dividing evenly. Serves 4