Salmon fillet: 150g (5.3 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), Cilantro: 5g (1 tbsp, chopped), Lime juice: 10ml (2 tsp), Brown rice: 50g (1/4 cup, dry weight), Avocado: 50g (1/3 medium), Olive oil: 5ml (1 tsp), Cumin: 2g (1/2 tsp), Chili powder: 1g (1/4 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Cook 50g brown rice according to package instructions. 2. In a bowl, combine 100g diced mango, 50g diced red bell pepper, 30g diced red onion, 5g minced jalapeño, 5g chopped cilantro, and 5ml lime juice to make the salsa. Season with salt to taste. 3. In a small bowl, mix 2g cumin, 1g chili powder, 1g salt, and 1g black pepper. 4. Rub the spice mixture over 150g salmon fillet. 5. Heat 5ml olive oil in a grill pan or skillet over medium-high heat. 6. Cook salmon skin-side down for 4 minutes, then flip and cook for another 3-4 minutes until cooked through. 7. Slice 50g avocado. 8. Serve the grilled salmon over brown rice, topped with mango salsa and sliced avocado. Drizzle with remaining 5ml lime juice.
