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Avocado Salmon Rice Bowl Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Rice:
1 C. jasmine rice
1 1/2 C. vegetable stock
1/2 lime, juice only
2 T. minced fresh cilantro

Salmon:
2 salmon fillets, skin on
Salt and pepper to taste

Avocado Topping:
1 large or 2 small ripe avocados
1 T. lime juice
1 T. minced fresh cilantro
1/4 t. chili powder
Salt to taste
Directions:
Directions:
Rice:
Cook rice as directed, using vegetable stock instead of water. Mix cooked rice with lime juice, cilantro and salt to taste.

Salmon:
Preheat oven to 425. Place salmon (skin side down) on greased baking pan or dish. Spray tops of salmon with cooking spray and sprinkle salt and pepper to taste. Bake salmon for 12-15 minutes, depending on the thickness of your salmon fillets (you can get creative with the salmon and cook or grill it however you like).

Avocado:
Chop avocado and toss in lime juice, cilantro, chili powder, and salt

To assemble the rice bowls: divide rice among two bowls, top it off with a salmon fillet, and top each bowl with half the avocado mixture.

Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Servings: 2

 

 

 

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