Salmon Avocado Rice Bowl

Salmon Avocado Rice Bowl

Martine Chin
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Entree
Servings 2

Ingredients
  

  • 3/4 cup jasmine rice 140g
  • 2 salmon fillets
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 3 tbsp coriander chopped
  • 1 avocado cubed
  • 1/4 tsp chili powder

Instructions
 

  • Cook rice according to instructions on the packaging.
  • Preheat oven to 425F (220C) and line a baking tray with parchment paper. Rub the salmon skin with some oil and place the fillets skin down on the tray.
  • Mix 1 tbsp. lime juice, honey, and 2 tbsp. coriander together and rub the salmon fillets with, season with salt. Bake salmon for 12-15 minutes, until cooked through and browned.
  • Place the cubed avocado into a bowl and add the remaining 1 tbsp. lime juice, 1 tbsp. coriander, chili powder, and season with salt and pepper. 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.
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