AVOCADO SALMON RICE BOWL

Well, that is exactly how this Avocado Salmon Rice Bowl is going to make you feel! This sweet and citrusy flavor experience is a treat for your taste buds. Honey, lime, and cilantro flavors are carried throughout the whole dish and works beautifully with salmon, avocado and rice.

I’m such a sucker for seafood, especially when it comes to salmon and shrimp…and scallops, and calamari, and crab. Okay, there is really not much seafood that I don’t like. The only thing I have not tried and loved yet is the raw oysters. I just can’t get passes the texture there, no way. Taking the raw oysters aside, all seafood is wonderful, and especially salmon. That’s my favorite fish and I would eat if every day if I could.

Avocado Salmon Rice Bowl

Course      : Dinner
Cuisine      : American
Prep Time : 10 minutes
Cook Time :  30 minutes
Total Time  :  40 minutes
Servings    :  2
Calories     : 897 kcal

Ingredients
Rice

• 1 cup jasmine rice
• 1 1/2 cups water
• Salt
• 1/2 lime, juice only
• 2 Tbsp minced fresh cilantro
• 1 Tbsp honey
• 3 Tbsp chicken or vegetable stock

Salmon:

• 1 lb salmon fillets skin on
• 1 Tbsp lime juice
• 1 Tbsp honey
• 2 Tbsp minced fresh cilantro
• Salt to taste

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

Instructions

Rice:

• Cook rice in salted water per package instructions. Take off heat when it's just done.
• Preheat a medium cooking pan over medium-high heat. Mix stock, lime juice, honey, and cilantro together. Pour the mixture into the preheated pan and let it simmer for about a minute. Take the pan off heat and mix rice into the liquid. Season with a little bit more salt, mix well, and set aside.

Salmon:

• Preheat oven to 425 and cover a rimmed baking sheet with aluminum foil and grease it.
• Rub the salmon skin with some oil and place the fillets skin 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. (Some glaze will likely run down onto the baking sheet, it will most likely get quite scorched in the oven. Don't be scared it's not your salmon burning, it's the glaze that ran down.)
• Bake salmon for 12-15 minutes, depending on the thickness of your salmon fillets.

Avocado:

• Cut avocado in half, take out the pit, and take off the skin. Chop avocado and add it to a small bowl. Add lime juice, cilantro, chili powder, and salt. Gently mix.
• 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.

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