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.
Avocado Salmon Rice Bowl
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.
Some More Salmon Recipes To Try
Baked Salmon with Avocado Salmon
Strawberry Balsamic Salmon Salad
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Avocado Salmon Rice Bowl
Ingredients
Rice
- 1 cup jasmine rice
- 1 1/2 cups water
- 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 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. 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.
Video
Notes
Nutrition
Laurie D. says
Not only is this recipe healthy, it’s delicious! My husband and I love this. I made a few changes to lower the carbs, using cauliflower rice (I’m sure Jasmine rice is much better though). Also added garlic and onions to the rice. Very filling and satisfying.
LyubaB says
I am so glad you liked it, Laurie!
Stephanie says
Great recipe. We brought some salmon home from Alaska. Always looking for some new ideas.
LyubaB says
That is awesome! I hope you like it!
Abigail says
Just wanted to say that this recipe has been added into my regular rotation! I love it so much! Changed it up a little tonight by subbing quinoa instead of rice and adding some fresh cucumbers and cherry tomatoes to the bowl.
LyubaB says
So glad you like it, Abigail!
Sonya says
This is amazing! So fresh and delicious. I will definitely make this a new regular meal to make. Any recommendations on how to best preserve leftovers? Thanks!
LyubaB says
Hi Sonya,
You can store the leftover rice and salmon in separate airtight containers. Your avocado topping will most likely brown, you may want to make that fresh after you reheat the salmon and rice. If not, you can try storing it in an airtight container, squeezing some extra lime over the top, and then using some plastic wrap pressed right on top of the avocado to help keep airtight and from browning.
wordle today says
I simply wanted to note that I have now added this dish to my rotation. Such a great thing! Added some fresh cucumbers and cherry tomatoes to the bowl along with some quinoa in place of the rice to change things up a bit tonight.
LyubaB says
I am so glad you liked it!
Hannah says
This is an incredible meal, one of my favorites! I’m not even a huge fan of salmon but I LOVE lime, cilantro, and avocado. The salmon takes longer based on thickness, could be up to 25 min for a thick piece.
LyubaB says
Glad you liked it, Hannah!