Ingredients:

• 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

Dressing:

• 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

Method:

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.

Tips/Substitutions:

• • 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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