Salmon fillet: 100g (3.5 oz), Mango: 100g (2/3 cup, diced), Red bell pepper: 50g (1/3 cup, diced), Red onion: 30g (1/4 small, diced), Jalapeño: 5g (1/2 small, minced), Fresh cilantro: 5g (1 tbsp, chopped), Lime juice: 5ml (1 tsp), Brown rice (dry): 40g (1/4 cup), Avocado: 30g (1/4 medium, sliced), Olive oil: 5ml (1 tsp), Ground cumin: 1g (1/4 tsp), Chili powder (optional): 0.5g (1/6 tsp), Salt: to taste, Black pepper: to taste
1. Cook 40g brown rice according to package instructions. 2. In a bowl, combine 100g mango, 50g red bell pepper, 30g red onion, 5g jalapeño, 5g cilantro, and 5ml lime juice to make salsa. 3. Rub 100g salmon fillet with 5ml olive oil, 1g cumin, 0.5g chili powder, salt, and black pepper, then grill or bake at 170°C (340°F) for 15-18 minutes until cooked through.4. Serve salmon over brown rice, topped with mango salsa and 30g avocado.
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