Salmon Bowl with Mango Salsa and Black Bean Rice

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Cumin

  Spices, cumin seed

  1 ³⁄₁₆ tsp, ground or 4g

• Curry powder

  Spices

  ½ tsp or 1g

• Chili powder

  Spices

  ½ tsp or 1g

• Allspice

  Spices, ground

  ½ tsp or 1g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Salt

  Table

  1 dash or 0.4g

• Atlantic salmon

  Fish, wild, raw

  16 oz or 454g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Mangos

  Raw

  2 fruit without refuse or 414g

• Red Onion

  Freshdirect

  ½ small raw or 35g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Lime juice

  Raw

  1 tsp or 5g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

Directions

1. Cook the rice according to package instructions.
2. Combine cumin, curry powder, chili powder, allspice, cayenne pepper, and cinnamon. Rub the mixture over the salmon fillets.
3. Heat olive oil in a skillet over medium-high heat. Place salmon skin-side down and cook for 3-5 minutes. Flip and cook for another 3-5 minutes until the salmon is browned.
4. Remove the skin from the salmon, break it into pieces, and continue cooking until fully cooked. Remove from heat promptly to avoid drying.
5. In a small bowl, combine diced mangoes, red onion, cilantro, lime juice, and avocado. Stir to combine and season with salt to taste.
6. Mix the cooked rice with the rinsed and drained black beans. Season with salt and add a small amount of water if needed.
7. Assemble the bowls by layering the rice and beans, salmon, and mango salsa.

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