A dish that tastes like summer, light yet full of flavor: venere rice with shrimp, mango, and grilled salmon is perfect 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 for preparing in advance and serving cold, for a terrace lunch or an elegant buffet.
If you can’t find fresh mango that is ripe, use canned mango, which might be even juicier and will enhance the overall flavor.
The salmon should be in fillets, just grilled and then cut into pieces.
In the kitchen, I only had fresh parsley, but I think chives or classic basil or Greek lemon basil would be great too!
Shrimp or prawns, here are the perfect shellfish for this simple whole grain black rice salad, perfect for summer meals even under an umbrella!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
Do you want to receive a sweet and a savory recipe every day directly on your phone?
Subscribe to my WhatsApp channel “La cucina di ASI”: zero spam, just tasty inspirations from Monday to Friday!
Click here to subscribe now! https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°““““““““°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I love mango but also shellfish, and staying on THEME, I’ll leave you with more delicious recipes just below:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.6 oz Venere black rice
- 3.5 oz peeled shrimp
- 3.5 oz salmon (grilled or leftover)
- 1/2 mango (ripe and diced)
- to taste salt
- to taste pepper
- to taste chopped parsley
Tools
- Saucepans
- Pans
- Grills
Let’s prepare the Venere Rice Recipe with Shrimp, Grilled Salmon, and Mango
A fresh, light, and fragrant main course, perfect for summer lunches and elegant buffets.
For this recipe, I obviously start with cooking the rice, which takes about 35/40 minutes in a tall pot with salted water.Once cooked, I drain the rice, rinse it quickly under cold water, and season it with a little extra virgin olive oil, setting it aside.
I previously cleaned the shrimp/prawns, leaving the tail on, but you can do as you prefer as always!
I blanch them for 2/3 minutes in boiling water and set them aside.
I peel and dice the mango.
I cut the salmon into cubes and in a pan, I quickly sauté the grilled fish and shrimp with a tablespoon of extra virgin olive oil for 3/4 minutes, mainly to blend the flavors of these ingredients.
I add the mango, fresh chopped parsley, and season with salt and pepper, adding more extra virgin olive oil after tasting this fresh exotic salad with leftover fish.
I let it rest in the fridge for at least half an hour before serving, to allow the flavors to meld in this delicious and easy salad with mango and shellfish.
Enjoy your meal and happy cooking! Annalisa
Storage and Tips
1. In a well-sealed airtight container
2. Duration: up to 2 days
3. It’s best 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 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 fish and add the fresh mango only at the last minute!
FAQ (Frequently Asked Questions)
A heartfelt thanks to my 6’1″ tall child who gave me a super mega bouquet of flowers, from which I secretly took gerberas and a white rose…TOPO, you are my whole heart!
