Salmon and Rice Salad Bowl

Start by cooking the rice. To do this, put a tablespoon of olive oil into a pan and heat. Then add a sliced clove of garlic. When the garlic starts to color, add the rice. Stir for a couple of minutes and then add the water and a teaspoon of salt. Cook over high heat for 7 minutes, then reduce and simmer for 8 more minutes. If the rice has absorbed all the water in this time but is still hard, add a little more water. Let stand for a short while, covered with a lid.

Wash and cut the cucumber into small pieces. Cut the mango into small pieces and mince the onion.

In a bowl, combine several tablespoons of rice (5–6), the cucumber and mango pieces, and the minced onion and mix together.

Put a little olive oil into a griddle or skillet and cook the salmon fillets. Season with a little salt.

Assemble the bowl. Fill the bowl partly with the rice salad you have made and arrange the salmon fillets on top. You can finish by adding a little minced cilantro or scallion and a few slices of lemon.