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Thai Black Rice Salad with Wild Salmon
Ingredients
  • 1 cup Black Forbidden rice
  • Pinch sea salt, plus additional to taste
  • ¼ cup natural rice vinegar
  • 1 tbsp olive oil
  • Juice 2 limes
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp raw honey
  • 2 tsp sesame oil
  • 2 tsp Sriracha hot chile sauce, optional
  • 8 oz boneless, skinless wild salmon, cut into 2-oz fillets
  • 1 mango, peeled, pitted and diced
  • 1 red bell pepper, diced
  • ⅓ cup roughly chopped fresh cilantro
  • ⅓ cup roughly chopped fresh mint, plus whole leaves for garnish
  • 4 green onions, thinly sliced
  • Fresh ground black pepper, to taste
  • Olive oil cooking spray
  • 4 tbsp raw unsalted slivered almonds or chopped peanuts
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