Cut the salmon fillet into bite-sized cubes.
In a bowl, marinate the salmon cubes with olive oil, chili flakes, black pepper, salt, garlic powder, paprika, lemon juice, soy sauce, and honey. Mix well to ensure the salmon is evenly coated.
Pan-fry the marinated salmon cubes over medium-high heat until they are cooked through and have a nice char on the outside. Remove from the pan and set aside.
In a separate pot or large pan, heat the vegetable oil. Add paprika, salt, cumin seeds, black pepper, cardamom, and cloves. Let the spices toast in the oil for a moment.
Add the rice to the spiced oil and stir well to coat the grains. Pour in the water.
Cover the pot and let the rice cook over low heat for 19 minutes, or until the water is absorbed and the rice is tender.
While the rice cooks, prepare the salad. Dice the avocados and mango. Chop the tomato and dice the red onion.
In a serving bowl, combine the diced avocado, mango, tomato, red onion, and arugula.
Dress the salad with olive oil, salt, black pepper, and lemon juice. Gently toss to combine everything.
Serve the spiced cumin rice, pan-fried salmon, and mango avocado salad together in a bowl.
Cook it hands-free.
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