Zesty Mackerel Salad with Fragrant Basmati Rice
Enjoy a delectable and refreshing lunch with this zesty mackerel salad. Succulent fish mackerel, kidney beans, and crisp arugula are combined with fragrant basmati rice, topped with a dill and avocado dressing. Bursting with flavors of garlic, cumin, and oregano, this sugar-free dish will leave you satisfied and nourished.
ingredients
- 4 fish mackerel fillets
- 1 cup basmati rice
- 1 can kidney beans, drained and rinsed
- 1 bunch fresh dill, chopped
- 1 teaspoon cumin powder
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried marjoram
- 2 stalks celery, sliced
- 2 carrots, julienned
- 4 cups arugula
- 1 ripe avocado, diced
steps
- 1.
Preheat oven to 400°F (200°C).
- 2.
Season the mackerel fillets with salt and pepper. Place them on a baking sheet and bake for 12-15 minutes until cooked through.
- 3.
Cook basmati rice according to package instructions and set aside.
- 4.
In a large mixing bowl, combine kidney beans, dill, cumin, garlic, onion, oregano, marjoram, celery, carrots, and arugula.
- 5.
In a small bowl, mash the avocado with a fork and mix in some fresh dill, garlic, and lemon juice to make a dressing.
- 6.
Add the cooked basmati rice to the kidney bean mixture and toss gently.
- 7.
Divide the salad onto plates or serving bowls, top with a baked mackerel fillet, and drizzle with the avocado dressing.
- 8.
Serve fresh and enjoy!
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