Summary

Ingredients

• 200 g rice
• 2 small Can (s) white beans
• 2 salmon fillet (s)
• some salt and pepper
• 1 onion (s)
• 1 mango (s)
• 2 tablespoon lime juice

For the spice mix: (Rub)

• 1 teaspoon cumin
• 0.5 teaspoon ½ curry
• 0.25 teaspoon ¼ cayenne pepper
• 0.5 teaspoon ½ allspice grains
• 0.5 teaspoon ½ cinnamon
• 0.25 teaspoon ¼ salt

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Instructions

1. Add 200g rice to a pot with roughly 400ml water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed.
2. While rice cooks, drain the 2 cans of white beans. Heat a pan over medium heat, add the beans with a lid, and warm for 5-7 minutes. Season with salt and pepper and set aside.
3. Prepare the mango salsa: Finely chop the onion and cut the mango into small pieces. Mix together in a bowl with 2 tablespoons of lime juice. Season with salt and pepper to taste.
4. Wash the salmon fillets and pat dry. Season both sides with salt and pepper.
5. Heat a pan over medium-high heat. Add the salmon fillets skin-side up and cook for 6-8 minutes. Flip and cook for another 4-6 minutes until the internal temperature reaches 63°C (145°F).
6. Fold the warmed beans into the cooked rice.
7. Serve the salmon alongside the rice and beans, topped with the mango salsa.