Ingredients: |
Ingredients: 1 c. jasmine rice, uncooked
1 1/2 c. water
Salt to taste
1/2 lime, juice only
2 Tbsp. minced fresh cilantro
1 Tbsp. honey
3 Tbsp. chicken or vegetable stock
For Salmon:
1 lb. salmon fillets, skin on
1 Tbsp. lime juice
2 Tbsp. minced fresh cilantro
1 Tbsp. honey
Salt to taste
Avocado Topping:
1 ripe avocado
1 Tbsp. lime juice
1 Tbsp. minced fresh cilantro
1/4 tsp. chili powder
Salt to taste
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Directions: |
Directions:Cook rice in salted water per package directions. Take off heat when it's done.
Preheat a medium cooking pan over medium high heat. Mix stock, lime juice, honey and cilantro together. Pour the mixture in the preheated pan and let simmer for about 1 minute. Remove pan from heat and mix rice into the liquid. Season with a little more salt, mix well, and set aside.
For the salmon, preheat oven to 425 º and cover a baking sheet with aluminum foil. Spray with cooking spray. Rub the salmon skin with some oil and place the fillets skin side down on the prepared baking sheet.
Mix lime juice, honey and cilantro together and rub salmon fillets with it on all exposed sides. You can pour more glaze over the top and season with some salt.
Bake salmon for 12 - 15 minutes, depending on the thickness of your fillets.
For the avocado, cut avocado in half, take out the pit and peel. Chop avocado and add it to a small bowl. Add lime juice, cilantro, chili powder and salt. Gently mix.
To assemble rice bowls, divide rice among 2 bowls, top it off with a salmon fillet, and top each bowl with the avocado mixture. |
This recipe for Avocado Salmon Rice Bowl is from