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Grilled Salmon with Thai Style Calypso Mango Salad

INGREDIENTS

2 cups organic red rice, or preferred rice, cooked according to packet instructions.
2 Calypso mangoes, cheeks cut into small pieces
1 Lebanese cucumber, quartered, thinly sliced
1 large red chili, seeds removed, thinly sliced
½ cup each picked mint & coriander
¼ cup finely sliced shallots
1 small red onion, finely sliced
2 tbsp fish sauce
Juice 2 limes
1 tbsp palm sugar
4 x 160g pieces salmon or ocean trout fillet
1 tbsp olive oil
Sea salt
Black pepper
Lime wedges to serve

Cook the rice according to packed instructions and keep warm.
Meanwhile, prepare all the ingredients as instructed and place in a mixing bowl and set aside.
To make the dressing, dissolve the palm sugar into the fish sauce and lime juice and set aside.
Remove the fish form the fridge 30 minutes before you want to cook it. Preheat a non-stick frying pan over a medium to high heat. Season the fish with salt and a little pepper. Add the the oil to the hot pan then the fish, skin side down.
Keep the heat high and cook for 1 minute then cover the pan with a lid (this helps gently cook the flesh while the skin crisps) and turn down to a medium heat and continue to cook for 2 minutes minute more. Remove the lid, flip the fish and check for your preferred doneness. If you like your fish medium rare, rest the fish on a plate skin side up. If you want it well done, keep cooking for another 1-2 minutes and leave in the pan when you take it off the heat to gently cook through.
While the fish is cooking dress the salad and gently mix. To serve, spoon some rice over a large platter or individual plates, top with the fish and mango salad and serve with lime and a little flake sea salt ion the fish.