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.
1/4cupcreamy dressingE.g. Annie’s Original Salad Dressing
1/8cupcapersor tapenade
1tbspolive oil
2tbspdry white wineor water
1tsplemon juice
1Parsley sprigs
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Instructions
Preheat a large pan over medium-high heat. Add oil. Sprinkle a few drops of water into the oil and when it sizzles, your oil is hot enough. Add fish, skin-side up, and cook for 1 minute. Turn fish. Cook for 1 minute. Add dressing, capers and reduce heat to simmer (low). Cover and cook for 10 minutes, checking frequently. Use a toothpick or fork to check the center of each filet. When redness is gone and fish flakes easily, it’s done. Sprinkle with lemon juice and garnish with parsley
