Avocado Salmon Rice Bowl
Featured Comment
“
Delicious! I made this 3 times in 2 weeks. The second and third time I went a little heavier on the Cilantro, lime juice, and the chili powder.
Thanks for this most enjoyable dish❣️” ~Lynn
Why Is My Avocado Salmon Rice Bowl So Good
This avocado salmon rice bowl has been mine and many of my readers’ favorite for many years now and it’s still amazing! It has a very simple list of ingredients but they work together incredibly to flavor the salmon and rice.
- Avocado Salmon Rice Bowl has a sweet and citrusy flavor and a great combination of textures.
- Honey, lime, and cilantro flavors are carried throughout the whole dish and works beautifully with salmon, avocado and rice.
- Aside from being delicious, the second best thing about salmon (and seafood in general) is how fast and easy it is to prepare. After 12-20 minutes in the oven, you have a juicy, delicious piece of salmon.
- Salmon is also incredibly healthy! 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.
Table of Contents
Key Ingredients and Substitutions
- Salmon fillets: Skin-on is the way to go here. The skin acts as a natural barrier between the delicate flesh and the baking sheet, and the fatty layer just beneath the skin holds a tremendous amount of flavor and nutrients. You’ll discard it after baking if you prefer (it slides right off), but don’t skip it going in.
- Jasmine rice: Jasmine’s slightly floral fragrance and fluffy texture make it ideal here. Brown rice, basmati, or cauliflower rice all work if that’s what you have.
- Honey: Gives the salmon and rice a subtle sweetness that balances the lime beautifully.
- Fresh cilantro: This herb does a lot of work in this recipe, carrying the fresh, herby note through all three components. If you’re not a cilantro fan, fresh flat-leaf parsley is the best substitute, though the flavor will be different.
- Ripe avocado: Use one that yields gently to pressure. An under-ripe avocado won’t give you that creamy texture and smooth taste.
- Chili powder: Controls the heat level in the avocado topping. Start with 1/4 teaspoon for mild, go up to 1/2 teaspoon or more if you like things spicier.
How To Make Avocado Salmon Rice Bowl
The salmon: preheat your oven to 425°F. Line a rimmed baking sheet with parchment paper, then rub a little oil on the salmon skin to prevent sticking. Place the fillets skin-side down, this is the key to keeping the flesh moist while it bakes. Season all exposed sides with salt, then spoon the honey-lime-cilantro mixture over the top, letting it drip down the sides.
Bake for 12 to 18 minutes depending on thickness. A thin fillet (under 1 inch) will be done closer to 12; thicker fillets may need the full 18 or a touch beyond. Use a thermometer for confidence, see the doneness section below.
The Rice: Cook jasmine rice in salted water per package instructions. While the rice finishes, whisk together the stock, lime juice, honey, and cilantro in a small pan and let it simmer over medium-high heat for about a minute, just long enough to reduce slightly and let the flavors meld. The reduction concentrates the sauce so it coats the rice rather than making it soggy. Pour it over the finished rice and fold it in gently, then set aside.
The Avocado Topping: While the salmon bakes, chop the avocado and toss it with lime juice, cilantro, chili powder, and salt. Keep the pieces chunky, you want texture here, not guacamole. The lime juice slows browning, but the topping is best made fresh and used right away.
Why Use Salmon With Skin On?
- Even though you know that the skin will not be crispy and you’ll just discard it at the end, there are still flavor and health benefits!
- First of all, salmon skin acts as a protective barrier between the delicate flesh and the baking sheet.
- Secondly, you want to hold on to the fatty layer between the skin and the flesh since this is where most of the healthy fats are.
- The fatty layer between the flesh and the skin stores a lot of flavor, fish oil, and of course, many of salmon’s health benefits.
Ways To Tell If Salmon Is Done?
- Internal temperature is always the best indicator. Use a Digital Instant Read Thermometer to check the temperature in the center of the thickest part. Salmon is considered done at 145° and it you want it medium to medium-well range, cook it to 125°F-135°F. Obviously, the higher the temp the more done the fish will be.
- Press on the center. When the meat is cooked through, it will be firm to the touch with the slightest bit of give. If it still feels squishy, give it a few more minutes and check again.
- See if it flakes. You’ll notice white lines running throughout the fillet, which is the fat. If the fish separates easily along these lines, it’s ready to eat!
- Check the opacity. Raw fish is fairly translucent but becomes more opaque when cooked. The inside should still have a slight “shine” to the flesh, while the outside should look completely opaque.
Ways to Customize
This bowl is easy to build on:
- Readers have had great results adding fresh cucumbers, cherry tomatoes, thinly sliced bell peppers, or shredded cabbage right in the bowl for extra crunch.
- Swapping jasmine rice for quinoa or cauliflower rice works well if you want to lower the carbs.
- If you love salmon and want to explore other preparations, blackened salmon and crispy skin salmon both bring a totally different texture and flavor while keeping things simple.
- Drizzle some avocado dressing over your finished salmon rice bowl or you can swap the topping for Oaxacan guacamole.
Avocado Salmon Rice Bowl Recipe FAQs
Yes. Thaw it completely in the refrigerator overnight, then pat the fillets dry with paper towels before seasoning. Excess moisture prevents the honey-lime glaze from adhering properly.
Absolutely. Brown rice works great here. Just adjust the cook time per package instructions, and the honey-lime sauce soaks in just as well.
That’s albumin, a protein that gets pushed out of the flesh as it cooks. It’s more common with previously frozen salmon and is completely harmless. Just scrape it off before serving.
You can start cooking salmon skin-side up and then flip it half way through to finish cooking.
More Reader Favorite Salmon Recipes
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Avocado Salmon Rice Bowl Recipe
Ingredients
Rice
- 1 cup jasmine rice
- 1 1/2-2 cups water per package instructions
- 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
- 1/4-1/2 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 to reduce a little.
- Take the pan off heat and gently mix it into the rice.
Salmon:
- Preheat oven to 425℉ and cover a rimmed baking sheet with parchment paper.
- Rub the salmon skin with some oil and place the fillets skin down on the prepared baking sheet.
- Salt salmon filets on all three sides. Mix lime juice, honey, and cilantro together and spread it all over the top, letting it go down the sides.
- Bake salmon for 12-18 minutes, depending on the thickness of your salmon fillets.
Avocado Topping:
- 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.(Psst, try drizzling some avocado dressing on top, so good!)
Video
Notes
- Storage: Store salmon, rice, and avocado topping in separate airtight containers in the refrigerator for up to 3 days. Make the avocado topping fresh when possible. Reheat salmon and rice separately in short microwave bursts, just until warmed through.
- Reheating: Reheat salmon and rice separately in the microwave in short 30-second bursts, just until warmed through. Don’t overheat the salmon or it will dry out. Add fresh avocado topping after reheating.
- Internal temperature: 145°F for fully cooked; 125-135°F for a medium, silkier texture.
- Press test: Firm with a slight give means it’s done. Still very soft? Give it more time.
- Flaking: Fish separates easily along the fat lines when cooked through.
- Color: Opaque exterior with a slight sheen still visible in the very center is ideal.
Nutrition
Originally published on Will Cook For Smiles in January 2017.
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Categories:
30 Minute Meals, Dinner Recipes, Gluten Free Recipes, Most Popular Recipes, Rice Dinner Recipes, Salmon Dinner Recipes, Seafood Dinner Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Delicious, refreshing recipe to make salmon. It was so easy and quick. Thank you for sharing this!
This is a readers favorite, I am so glad you liked it as well! Thanks for stopping by! 🙂
Delicious! So light and refreshing!
I am so glad you liked it! 🙂
This so easy and very delicious!! I think it would also be great on tuna. Also the avocado topping is so yummy even by itself!
Thanks, Kathy! I am so happy you liked it!
Delicious! I made this 3 times in 2 weeks. The second and third time I went a little heavier on the Cilantro, lime juice, and the chili powder.
Thanks for this most enjoyable dish❣️
Awesome! And go for it with the flavors you love!
5 out of 5
Awe, Thank you, Shawnea!