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Mango salsa:
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Dice the fruit of two mangos, two navel oranges, one tomato. Finely chop on bunch of cilantro (leaves only). juice two limes, mix all ingrediants and refrigerate.
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Salmon:
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slice the filet into four pieces (meat only, leave the skin intact) place on aluminum foil, juice one lime over the salmon, crush garlic and spread evenly over the top of the salmon. Cover the salmon with more aluminum foil and fold the edges over to seal and make a package, cook on BBQ grill at low heat for 15 minutes, remove a let cool in the foil package.
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Dressing:
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Mix all ingrediants together using a whisk, mix well and place in refrigerator.
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Base:
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Place one cup of brown rice in a rice cooker or pot, add one cup of water and a pinch of cumin allow to cook for 45 minutes, add the black beans, let cool.
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Platting instructions:
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Use a large dinner plate. Place 1/2 cup of the rice/ black bean mixture on the plate.
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Toss the baby salad greens with one half the dressing mixture, place 2 cups on top of the rice. Remove one portion of the Salmon meat from the skin using a spatula, place on top of the baby salad greens. Place 1/2 cup of the mango salsa on top of the salmon, drizzle the remainder of the dressing over the top of the completed plates, garnish with a slice of lime.
