Salmon Bowls

20 mins
Serves 2
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Directions

  1. 1Prepare rice according to package directions.
  2. 2Prepare rice according to package directions.
  3. 3Prepare rice according to package directions.
  4. 4Combine orange juice, honey, sesame oil, soy sauce, grated ginger, and apple cider vinegar in a bowl and whisk until well combined.
  5. 5Combine orange juice, honey, sesame oil, soy sauce, grated ginger, and apple cider vinegar in a bowl and whisk until well combined.
  6. 6Combine orange juice, honey, sesame oil, soy sauce, grated ginger, and apple cider vinegar in a bowl and whisk until well combined.
  7. 7In a separate bowl, mix chopped avocado, cucumber, cilantro, sesame oil, lime juice, and salt.
  8. 8In a separate bowl, mix chopped avocado, cucumber, cilantro, sesame oil, lime juice, and salt.
  9. 9In a separate bowl, mix chopped avocado, cucumber, cilantro, sesame oil, lime juice, and salt.
  10. 10In another bowl, mix mayonnaise, sriracha, and water until a smooth sauce is formed, adding more water if needed for desired consistency.
  11. 11In another bowl, mix mayonnaise, sriracha, and water until a smooth sauce is formed, adding more water if needed for desired consistency.
  12. 12In another bowl, mix mayonnaise, sriracha, and water until a smooth sauce is formed, adding more water if needed for desired consistency.
  13. 13Season salmon with salt.
  14. 14Season salmon with salt.
  15. 15Season salmon with salt.
  16. 16Sear salmon in a pan with butter over medium heat for 4 minutes per side, undisturbed, for medium doneness.
  17. 17Sear salmon in a pan with butter over medium heat for 4 minutes per side, undisturbed, for medium doneness.
  18. 18Sear salmon in a pan with butter over medium heat for 4 minutes per side, undisturbed, for medium doneness.
  19. 19Reduce heat to medium-low, add the orange glaze, and simmer until slightly thickened.
  20. 20Reduce heat to medium-low, add the orange glaze, and simmer until slightly thickened.
  21. 21Reduce heat to medium-low, add the orange glaze, and simmer until slightly thickened.
  22. 22Coat both sides of the salmon with the thickened orange glaze.
  23. 23Coat both sides of the salmon with the thickened orange glaze.
  24. 24Coat both sides of the salmon with the thickened orange glaze.
  25. 25Serve salmon over rice, topped with avocado salad, sriracha mayo, and sesame seeds.
  26. 26Serve salmon over rice, topped with avocado salad, sriracha mayo, and sesame seeds.
  27. 27Serve salmon over rice, topped with avocado salad, sriracha mayo, and sesame seeds.

Ingredients

  • 1 cup jasmine rice
  • 1 cup jasmine rice
  • 1 cup jasmine rice
  • 2 8-ounce salmon filets, skin removed
  • 2 8-ounce salmon filets, skin removed
  • 2 8-ounce salmon filets, skin removed
  • 0 sesame seeds
  • 0 sesame seeds
  • 0 sesame seeds
  • 0 butter or oil, for searing
  • 0 butter or oil, for searing
  • 0 butter or oil, for searing
  • 0 salt
  • 0 salt
  • 0 salt
  • 1 orange, juice squeezed
  • 1 orange, juice squeezed
  • 1 orange, juice squeezed
  • 0.25 cup honey
  • 0.25 cup honey
  • 0.25 cup honey
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tsp grated ginger
  • 1 tsp grated ginger
  • 1 tsp grated ginger
  • 1 tsp apple cider vinegar
  • 1 tsp apple cider vinegar
  • 1 tsp apple cider vinegar
  • 1 avocado, chopped
  • 1 avocado, chopped
  • 1 avocado, chopped
  • 1 medium cucumber, peeled/chopped
  • 1 medium cucumber, peeled/chopped
  • 1 medium cucumber, peeled/chopped
  • 0.5 cup cilantro, chopped
  • 0.5 cup cilantro, chopped
  • 0.5 cup cilantro, chopped
  • 1 lime, juiced
  • 1 lime, juiced
  • 1 lime, juiced
  • 3 tablespoons mayo
  • 3 tablespoons mayo
  • 3 tablespoons mayo
  • 1 tsp sriracha
  • 1 tsp sriracha
  • 1 tsp sriracha
  • 1 tbsp water
  • 1 tbsp water
  • 1 tbsp water

Equipment

knifecutting boardsmall bowlswhisklarge panspoon