Slightly sweet cilantro lime rice topped with juicy salmon roasted in honey, lime, cilantro glaze and fresh cilantro avocado.
Ingredients
100 gm
White rice, medium-grain, cooked
(jasmine rice)
100 gm
Atlantic salmon, wild
1/4 whole lime(s)
Lime juice (fresh)
1/2 tbsp
Honey
1 tbsp
Cilantro (coriander)
1 dash
Salt
(to taste)
1/4 avocado(s)
Avocado
(ripe)
1 tbsp
Lime juice (fresh)
(tbsp)
1 tbsp
Cilantro (coriander)
(tbsp minced fresh)
1/4 tsp
Chili powder
((less for milder topping))
1 dash
Salt
(to taste)
Instructions
Rice:
Cook rice in salted water per package instructions. Take off heat when it's just done.
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.
