Black Rice, Spinach, Salmon, And Mango Salad

• 1 1/2 cups black rice
• Cooking spray
• 1 (8-ounce) salmon fillet (about 1/2 inch thick)
• 1/4 cup fresh lime juice
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon grated peeled fresh ginger
• 1 garlic clove, minced
• 2 1/2 tablespoons canola oil
• 3 cups diced peeled mango (about 2 medium)
• 1 cup halved grape tomatoes
• 1/2 cup thinly sliced green onions
• 1/2 cup finely chopped green bell pepper
• 1 (6-ounce) package fresh baby spinach

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. 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.
3. 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. Add rice, mango, tomatoes, onions, pepper, and spinach; toss gently. Place 1 cup rice mixture in each of 6 bowls; top each with 1 ounce salmon.

black rice, cooking spray, salmon fillet, lime juice, kosher salt, ground cumin, fresh ginger, garlic, canola oil, mango, halved grape tomatoes, green onions, green bell pepper, baby spinach

Taken from www.myrecipes.com/recipe/black-rice-spinach-salmon-mango-salad (may not work)