Salmon Rice Bowls
Servings: 2 servings
Ingredients
for the rice:
- 2/3 cup (130g) long-grain rice
- 1 cup (240g) water
- 1/4 teaspoon fine sea salt
for the salmon:
- 1 pound (450g) salmon fillets
- 1/2 tablespoon olive oil
- 1/2 tablespoon lime juice
- 1 tablespoon honey
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- salt and pepper to taste
for the cilantro lime crema:
- 1/2 cup (120g) sour cream
- 1/2 tablespoon mayo
- 1 tablespoon lime juice
- 1 small clove garlic or 1/2 medium/large
- zest of 1/2 lime
- salt to taste
- 1/2 bunch cilantro
for the mango avocado salsa:
- 1 large mango
- 1 1/2 avocado
- 1 teaspoon olive oil
- 2 teaspoons honey
- 1 tablespoon lime juice
- 1/2 bunch cilantro
- 2 tablespoons chopped red onion optional
- 1/2 small chili or chili flakes to taste
- salt and pepper to taste
Instructions
Cook rice:
- Place rice, water, and salt in a small pot.2/3 cup (130g) long-grain rice, 1 cup (240g) water, 1/4 teaspoon fine sea salt
- Bring to a boil, reduce the heat to very low, and cover the pot with a tight-fitting lid.
- Cook for 13 minutes.
- Take the pot off the heat, leave the lid on, and set aside for 10 minutes.
- Fluff the rice with a fork or a spatula.
Bake salmon fillets:
- Preheat the oven to 425°F (220°C).
- In a small bowl, whisk together olive oil, lime juice, honey, chili powder, onion powder, garlic powder, and smoked paprika.1/2 tablespoon olive oil, 1/2 tablespoon lime juice, 1 tablespoon honey, 1/2 teaspoon chili powder, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika
- Pat dry the salmon fillets with paper towels and season with salt and pepper to taste on all sides.1 pound (450g) salmon fillets
- Coat the fillets on all sides with the spice mix and place them skin-side down in a baking dish. If your salmon fillets have very thin ends, tuck them under the fillet.
- Bake for about 15 minutes or until desired doneness.
- The baking time may vary depending on the thickness of the fillets. The best way to check if your fish is done is to check its temperature with a thermometer. I like to use a grill thermometer, inserting the probe into the thickest part of the thinnest fillet. A thin wire goes through the oven door to the thermometer that stays on the outside. This type of thermometer measures the temperature inside of the fish for the whole cooking process. I take the fish out when the temperature reaches 140°F (60°C) and it finishes cooking while resting. The fish is safe to eat when the temperature in its thickest part reaches 145°F (63°C). If your fish fillets vary in thickness, take out thinner fillets when they’re done and continue cooking the thicker fillets. It’s really important to not overcook the fish – it will become rubbery and tough.
Make cilantro lime crema:
- Add all the ingredients to a food processor and process until smooth. Season to taste with salt if needed.1/2 cup (120g) sour cream, 1/2 tablespoon mayo, 1 tablespoon lime juice, 1 small clove garlic, zest of 1/2 lime, 1/2 bunch cilantro
Make mango avocado salsa:
- Finely chop cilantro. Finely chop the onion and rinse under cold water.1/2 bunch cilantro, 2 tablespoons chopped red onion
- In a medium bowl, combine cilantro, onion, honey, olive oil, and lime juice.1 teaspoon olive oil, 2 teaspoons honey, 1 tablespoon lime juice
- Peel mango and avocado. Cut into cubes. Add to the bowl.1 large mango, 1 1/2 avocado
- Season with red pepper flakes, salt, and pepper.1/2 small chili or chili flakes
Assemble:
- Place rice, baked salmon, and mango avocado salsa on plates. Drizzle with the sauce.
- Enjoy!
Notes
Calories = 1 serving (1/2 of the recipe). This is only an estimate!
Nutrition
Calories: 850kcal