Avocado Salmon Rice Bowl
Course: DinnerCuisine: AmericanDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
30
minutesCalories
897
kcalIngredients
- For Rice
1 cup jasmine rice
3 tbsp. chicken or vegetable stock
1 1/2 cups water
1/2 lime, juice only
2 tbsp. minced fresh cilantro
1 tbsp. honey
Salt
- For Salmon
1 lb. salmon fillets skin on
1 tbsp. honey
1 tbsp. lime juice
2 tbsp. minced fresh cilantro
Salt to taste
- For Avocado Topping
1 ripe avocado
1 tbsp. lime juice
1 tbsp. minced fresh cilantro
1/4 tsp chili powder less for milder topping
Salt to taste
Directions
- To Cook Rice
- Cook rice in salted water according to package instructions. Take off heat when it’s just done.
- Preheat a medium cooking pan over medium-high heat. Combine stock, lime juice, honey, and cilantro. Pour mixture into preheated pan and let it simmer for about a minute. Remove and stir in rice. Season with a little bit more salt, mix well, and set aside.
- To Cook Salmon
- Preheat oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil and grease it.
- Rub salmon skin with some oil and place skin down on baking sheet.
- Combine lime juice, honey, and cilantro together and rub salmon fillets with it. Season with some salt, if needed.
- Bake salmon for 12-15 minutes, depending on thickness of salmon fillets.
- To Make Topping
- Cut avocado in half, remove pit, and skin. Chop avocado and add it to a small bowl. Add lime juice, cilantro, chili powder, and salt. Gently mix.
- To assemble, divide rice between two serving bowls, top each with a salmon fillet, and half avocado mixture.
- Serve immediately!
