Seared Salmon and Mango Salad

  • 30 minutes
  • 4 servings
  • 553 calories


  • 4.2 oz/ 120 g brown rice
  • 17.6 oz/ 500 g mango
  • 2 red bell pepper
  • 9.9 oz/ 280 g corn
  • 17 oz/ 480 g salmon fillet
  • 1 tbsp olive oil
  • 6 tbsp soy sauce


  1. Boil the rice according to the package.
  2. Cut the mango and bell pepper into smaller pieces, mix in the corn and add salt and pepper.
  3. Add oil to a frying pan on high heat and fry the salmon on each side until golden.
  4. Serve with rice, salad and drizzle the soy sauce on top.
  5. Make it tastier with some optional spices like lime, chili, cilantro or sesame seeds.

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