Mango and spiced salmon rice salad

This tropical mango and salmon salad can be enjoyed as part of the festive feast or as a light and lovely lunch on its own.

• 1/2 cup (100g) brown rice
• 2 teaspoons ground paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon celery salt
• 4 (120g each) salmon fillets
• 400g can black beans, rinsed, drained
• 4 spring onions, thinly sliced
• 2 mangoes, stoned, peeled, finely chopped
• 1 avocado, stoned, peeled, finely chopped
• 1 cup coriander leaves
• 1/2 cup fresh mint leaves
• 2 limes, zested, 1 juiced
• 2 tablespoons light olive oil
• 1 long red chilli, seeded, thinly sliced
• 1 teaspoon brown sugar

1. Step 1

   Cook rice following packet directions or until tender. Set aside to cool.

2. Step 2

   Meanwhile, combine the paprika, cumin, thyme, oregano and celery salt in a medium bowl. Season. Add the salmon and toss to coat.

3. Step 3

   Heat a barbecue flat plate or chargrill on medium. Add the salmon and cook for 3 mins each side or until just cooked through. Transfer to a plate and set aside to cool slightly.

4. Step 4

   Add the black beans, spring onion, mango, avocado, coriander and mint to the rice and gently toss to combine.

5. Step 5

   Place the lime zest, 2 tbs lime juice, oil, chilli and sugar in a screw-top jar. Shake until well combined. Drizzle over the rice salad. Coarsely flake the salmon and add to the rice salad. Gently toss to combine. Divide among serving dishes.