Thai Black Rice Salad!

Another fantastic recipe from the Jan/Feb issue of Clean Eating magazine-in fact, I think this is one of my top 3 favorites!





Ingredients:

1 cup black forbidden rice
Pinch sea salt, plus additional to taste
1/4 cup natural rice vinegar
1 Tbsp. olive oil
Juice of 2 limes
3 Tbsp. low-sodium soy sauce
2 Tbsp. raw honey
2 tsp. sesame oil
2 tsp. Sriracha hot chile sauce, optional
8 oz. boneless, skinless wild salmon, cut into 2 oz fillets
1 mango, peeled, pitted, diced
1 red bell pepper, diced
1/3 cup roughly chopped fresh cilantro
1/3 cup roughly chopped fresh mint
4 green onions, thinly sliced
Fresh ground black pepper, to taste
Olive oil cooking spray
4 Tbsp. raw unsalted slivered almonds

Instructions:

1. In a medium pot, combine rice, 2 cups cold water, and pinch of salt and bring to boil. Reduce heat to low, cover & simmer until tender, 25-30 minutes. Remove from heat and invert rice onto a large baking sheet (I used a sheet of foil), using a fork to spread out. Set aside.

2. 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 of dressing. Seal and gently turn bag to coat; refrigerate for 30 minutes.

3. In a large bowl, combine mango, bell pepper, cilantro, mint, and onions. Add rice and remaining dressing. Toss to coat and season with salt & pepper. Cover & refrigerate until needed.

4. Heat a large nonstick skillet on med-high and coat with cooking spray. Remove salmon from bag, discarding marinade. Add salmon to skillet 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 (we had ours warm!). Spoon mango rice mixture into bowls and top with salmon and almonds (I added the almonds to the rice mixture).

Nutrients per serving (2 cups mango-rice mixture and 2 oz. salmon):
Calories: 448
Total fat: 14 g
Sat. Fat.: 2 g
Polyunsaturated fat: 4 g
Monounsaturated fat: 7 g
Omega-3's: 1030 mg
Omega-6's: 1430 mg
Carbs: 57 g
Fiber: 3 g
Sugars: 11 g
Protein: 18 g
Sodium: 516 mg
Cholesterol: 31 mg