Cook the basmati rice according to package directions. The rice should turn out light and fluffy.
Peel the mango and red onion. Wash the bell pepper, then dice everything.
In a bowl, combine the diced fruit and vegetables. Juice the lime and add the juice to the bowl. Wash the cilantro and mint, shake them dry, and chop them. Mix the herbs into the salsa and season with salt and pepper.
Now prepare the salmon. Pat the fillets dry, season them lightly with salt and pepper. Brush them lightly with canola oil.
Heat a grill pan or grill and grill the salmon fillets over medium-high heat on both sides until they are slightly crispy on the outside and juicy on the inside. This should take about 3-4 minutes per side, depending on the thickness of the filets.
While the salmon is cooking, fluff the rice with a fork and arrange it on plates. Add a generous spoonful of mango salsa next to it and top with a freshly grilled salmon fillet. If you like, you can garnish the plate with some chopped cilantro. Enjoy!
