Salmon with Mango Rice

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Mango and fish you say? I thought I would play around with these flavours and see if they worked before I shared this recipe and I must say that is was the most delicious umami of flavour in a bowl. I remember sitting on the dinner table and my Italian husband looking at this saying “you gotta be kidding right?” Next minute he was serving himself a second plate. Go on then…

Salmon with Mango Rice

Cooking Time: 30 minutes | Serves: 2


  • 4 salmon fillets
  • 250 grams microwave brown rice pouch
  • 1 1/2 cups fresh mango cubes
  • 1/2 cup diced cucumber
  • 1/2 cup green capsicum
  • 1 lime, cut into wedges to serve


  • 2 teaspoons minced fresh ginger
  • 1 teaspoon minced fresh garlic
  • 1/4 cup finely diced spring onions
  • 1/4 cup finely chopped fresh coriander
  • 1 long red chilli, finely diced
  • Juice of 1 lime (approximately 3 tablespoons)
  • 3 tablespoons light soy sauce
  • 1 tablespoon brown sugar
  • 2 tablespoons light olive oil (or a neutral oil)
  • 1/4 teaspoon white pepper


  1. Pre heat oven at 200C fan forced
  2. In a small bowl combine ingredients for dressing.
  3. Place salmon fillets on a lined baking tray and drizzle 1/4 of the dressing mixture over fillets.
  4. Bake salmon fillets uncovered for 13-15 minutes.
  5. Microwave brown rice as per packet instructions and pour into a salad/mixing bowl. Allow to cool for 5 minutes prior to adding mango, cucumber and capsicum.
  6. Pour in remainder of dressing to the rice mixture and toss well until evenly coated.
  7. Serve with salmon in a bowl with an extra wedge of fresh lime and coriander leaves.


    • Other fish options could be snapper or basa fillets.
    • If you do not like mango or fruit in the dish simply leave out or replace with other vegetables such as edamame, cooked broccoli, cauliflower, carrots etc.

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Ciao I’m Marylin:

If you’re a foodie who’s looking for ideas on what to cook, as well as recipes that deliver on flavour, every time, you’re in the right place.

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