Black Rice, Spinach, Salmon, and Mango Salad

Ingredients

• 6 ounce baby spinach fresh
• 1.5 cups rice black
• 2.5 tablespoons canola oil 
• 1 teaspoon ginger fresh grated peeled
• 1  garlic clove minced
• 1 cup grape tomatoes halved
• 0.5 cup bell pepper green finely chopped
• 0.5 cup green onions thinly sliced
• 1 teaspoon ground cumin 
• 1 teaspoon kosher salt 
• 0.3 cup juice of lime fresh
• 3 cups mangos diced peeled ( 2 medium)
• 8 ounce salmon fillet ( 1/)

Equipment

• bowl
• frying pan
• whisk

Directions

1. Rinse rice, and drain well. Cook rice in boiling water 35 minutes or until al dente; drain. Cool.
2. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray.
3. Add salmon; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Cool; break into bite-sized pieces.
4. Combine juice and next 4 ingredients (through garlic) in a large bowl, stirring well with a whisk. Gradually add oil to juice mixture, stirring constantly.
5. Add rice, mango, tomatoes, onions, pepper, and spinach; toss gently.
6. Place 1 cup rice mixture in each of 6 bowls; top each with 1 ounce salmon.