Best and Easy Avocado Salmon Rice Bowl

Best and Easy Avocado Salmon Rice Bowl

Slightly sweet cilantro lime rice topped with juicy salmon roasted in honey, lime, cilantro glaze and fresh cilantro avocado.

Ingredients

Rice

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

Salmon:

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

Avocado Topping:

  • 1 ripe avocado
  • 1 tbsp minced fresh cilantro
  • 1/4 tsp chili powder less for milder topping
  • 1 tbsp lime juice
  • Salt to taste

Instructions

Rice:

  1. Cook rice in salted water per package instructions. Take off heat when it’s just done.
  2. 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:

  1. Preheat oven to 425 and cover a rimmed baking sheet with aluminum foil and grease it.
  2. Rub the salmon skin with some oil and place the fillets skin down on the prepared baking sheet.
  3. 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.)
  4. Bake salmon for 12-15 minutes, depending on the thickness of your salmon fillets.

Avocado:

  1. 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.
  2. 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.

For more recìpes vìsìt :https://www.willcookforsmiles.com/avocado-salmon-rice-bowl/#wprm-recipe-container-16404

Best and Easy Avocado Salmon Rice Bowl

Recipe by Linda KitchenCourse: DinnerCuisine: American
Servings

2

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

897

kcal

Slightly sweet cilantro lime rice topped with juicy salmon roasted in honey, lime, cilantro glaze and fresh cilantro avocado.

Ingredients

  • Rice
  • 1 cup jasmine rice

  • 2 Tbsp minced fresh cilantro

  • Salt

  • 1/2 lime, juice only

  • 1 Tbsp honey

  • 1 1/2 cups water

  • 3 Tbsp chicken or vegetable stockSalmon:

  • Salmon:
  • 1 Tbsp honey

  • 2 Tbsp minced fresh cilantro

  • 1 lb salmon fillets skin on

  • 1 Tbsp lime juice

  • Salt to taste

  • Avocado Topping:
  • 1 ripe avocado

  • 1 tbsp minced fresh cilantro

  • 1/4 tsp chili powder less for milder topping

  • 1 tbsp lime juice

  • Salt to taste

Directions
Rice:

  • 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.

Notes

  • Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.

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