This delicious and easy salad packs tons of flavor into an easy to make ahead and pack and go dish. Based on Thai and Vietnamese dishes, this salad is a perfect replacement to the grilled chichen salad standby. The steak can be served hot or cold, either way it is sure to become a favorite.
Mix all ingredients together and coat steak well.
Cover and marinade in the refrigerator as long as possible (preferably overnight) turning the meat several times.
For the Dressing
Blend all ingredients in a blender or food processor
For the Salad
Slice steak as thinly as possible
Layer the lettuce, cucumbers, onions (and any other veggies you wish to add)
Top with rice and sliced steak
Add dressing and toss
Rinse rice, and drain well. Cook rice in boiling water 35 minutes or until al dente; drain. Cool.
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.
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.