Beautiful
honey, lime, and cilantro flavors come together is this tasty salmon
rice bowl. Slightly sweet cilantro lime rice topped with juicy salmon
roasted in honey, lime, cilantro glaze and fresh cilantro avocado.
Have you ever taken a bite of something delicious and just melted into the chair?
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.
Aside from being delicious, the second
best thing about salmon is how fast and easy it is to prepare. It takes a
couple of minutes to come up with the glaze or a seasoning for the
salmon and into the oven it goes. After 12-15 minutes in the oven, you
have a juicy, delicious piece of salmon.
Did you know that salmon is really good
for you too? It is an excellent source of omega-3 fatty acids and
protein. It’s also a great source of vitamin B12 and vitamin D. Many
people actually have a deficiency of Vitamins B12 and D, myself
included, so salmon is a great thing to be added to the menu as often as
possible.
Top if off with some fresh avocado topping and you have a delicious, and really healthy dinner.
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Avocado Salmon Rice Bowl
Prep time
Cook time
Total time
Author: Lyuba Brooke
Serves: Serves 2
Ingredients
- Rice:
- 1 cup jasmine rice
- 1½ cups of water
- Salt
- Juice from ½ large lime
- 2 Tbsp minced fresh cilantro
- 1 Tbsp honey
- 3 Tbsp chicken or vegetable stock
- Salmon:
- 2 8oz salmon fillets, skin on
- 1 Tbsp lime juice
- 1 Tbsp honey
- 2 Tbsp minced fresh cilantro
- Salt
- Avocado:
- 1 ripe avocado
- 1 tbsp lime juice
- 1 tbsp minced fresh cilantro
- ¼ tsp chili powder (less for milder topping)
- Salt
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 lemon 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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