Avocado Salmon Rice Bowl

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.

How To Make Avocado Salmon Rice Bowl

1. Rice: Cook rice in salted water per package instructions. Take off heat and fluff.
2. Simmer the mixture of stock, lime juice, honey, and cilantro until reduced some and pour it over the rice. Gently mix and set aside.
3. Salmon: Preheat oven to 425°F and cover a rimmed baking sheet with parchment paper.
4. Rub the salmon skin with some oil and place the fillets skin down on the prepared baking sheet.
5. Season salmon with salt and pour the mix of lime juice, honey, and cilantro over the top.
6. Bake salmon for 12-18 minutes, depending on the thickness of your salmon fillets.
7. 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.
8. 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.

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° – 135°. 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.

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Avocado Salmon Rice Bowl Recipe

Beautiful baked salmon with honey, lime, and cilantro flavors over a bed of fluffy cilantro rice and topped with flavorful avocado topping.

4.50 from 183 votes

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Course: dinner

Cuisine: American

Diet: Gluten Free

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 2

Calories: 897kcal

Author: Lyuba Brooke

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.

Video

Notes

How 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° – 135°. 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.

Nutrition

Calories: 897kcal | Carbohydrates: 103g | Protein: 54g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 124mg | Sodium: 135mg | Potassium: 1724mg | Fiber: 8g | Sugar: 18g | Vitamin A: 390IU | Vitamin C: 19.4mg | Calcium: 76mg | Iron: 3.2mg

Tried this recipe?Mention @willcookforsmiles or tag #willcookforsmiles!

Originally published on Will Cook For Smiles in January 2017.

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