This wonderful dish with smoked salmon is very low on calories and combines sweet and savoury tastes. The flavours of mangos, lemon, coriander leaves and seeds go very well with hot smoked salmon! A great recipe for left-over rice.
2 tblsp cracked coriander seed
1 tblsp packed brown sugar
1 tsp lemon-pepper seasoning
(or a bit of lemon juice with black pepper)
500g Burren Hot smoked Irish Organic Salmon, plain
8 cups cooked white rice
1 mango - peeled, pitted and diced
1 tblsp finely chopped fresh coriander leaves
1 tsp grated fresh lemon peel
oil for pan
Slightly roast the coriander seeds in a big, high-rimmed frying pan without oil, then grind them in a mortar.
Combine the coriander seeds, brown sugar, and lemon-pepper seasoning in a small bowl and blend well.
Add the mango, coriander leaves and lemon peel into the rice and mix through.
Pour a bit of oil into the frying pan to heat it up, then spoon the rice mix into the pan. Heat it gently on low heat for about 7 minutes, stirring it now and again.
Place the salmon slices on top of the rice. Sprinkle the fish evenly with the coriander spice mixture, gently pressing it into the fish. Continue to warm up the dish on low heat with a lid on until the rice and salmon are warm, for about 5 more minutes. Divide the rice and salmon between four plates and serve immediately.