A dish that tastes like summer, light but full of flavor: the Venere rice with shrimp, mango, and grilled salmon is perfect for when you’re craving something fresh, but not ordinary.
The contrast between the sweetness of the mango, the saltiness of the salmon and the delicacy of the shrimp creates a tasty and irresistible mix.
It’s also great to prepare in advance and serve cold, for a terrace lunch or an elegant buffet.
If you can’t find fresh mango and especially ripe, use the syrupy one which might, being juicier, release even more flavor and enhance the overall taste.
The salmon should be in fillets, just grilled and then cut into chunks.
In the kitchen, I only had some fresh parsley but I think the use of chives or classic basil or Greek lemon basil would also be excellent, adding a great touch!
Shrimp or prawns, here are the perfect shellfish for this simple whole black rice salad perfect for summer meals even under the umbrella!
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I love mango but also shellfish and always ON THE TOPIC, I leave other delicious recipes just below:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5 3/4 oz Venere black rice
- 3 1/2 oz peeled shrimp
- 3 1/2 oz salmon (grilled, even leftovers)
- 1/2 mango (ripe, diced)
- to taste salt
- to taste pepper
- to taste chopped parsley
Tools
- Saucepans
- Frying Pans
- Grills
Let’s prepare the Venere rice with grilled salmon and mango
A fresh, light, and fragrant main dish, perfect for summer lunches and elegant buffets.
For this recipe, I clearly start with cooking the rice, which takes about 35/40 minutes in a tall-sided saucepan with salted water.When cooked, I drain the rice, quickly pass it under cold water, and season it with a little extra virgin olive oil, keeping it aside.
I previously cleaned the shrimp/prawns, leaving the tail on, but you can do as you prefer!
I blanch them for 2/3 minutes in boiling water and set them aside.
Peel and cut the mango into small cubes.
Dice the salmon into chunks and in a pan, place the grilled fish and shrimp and quickly sauté with a tablespoon of extra virgin olive oil for 3/4 minutes, mainly to combine the flavors of these ingredients.
Add the mango, the freshly chopped parsley, and adjust the salt and pepper, adding more extra virgin olive oil after tasting this fresh exotic salad with leftover fish.
Let it rest in the fridge for at least half an hour before serving, to let this delicious and easy salad with mango and shellfish season.
Bon appétit and happy cooking! Annalisa
Storage and Tips
1. In a tightly sealed airtight container
2. Duration: up to 2 days
3. It’s better not to exceed 48 hours because:
• the fish (salmon and shrimp) may lose freshness
4. the mango tends to become too soft and lose texture
If you want to prepare it in advance, you can cook the rice and the fish and add the fresh mango only at the last minute!
If you want to prepare it in advance, you can cook the rice and the fish and add the fresh mango only at the last minute!
FAQ (Questions and Answers)
A heartfelt thanks to my 6’1″ child who gave me a super big bouquet of flowers from which (secretly) I took gerberas and a white rose…TOPO you are my whole heart!
