Directions
- 1Prepare rice according to package instructions.
- 2Combine orange juice, honey, sesame oil, soy sauce, ginger, and apple cider vinegar in a bowl; whisk until honey is fully incorporated. Set aside.
- 3Combine avocado, cucumber, cilantro, sesame oil, lime juice, and salt in a bowl; mix well. Set aside.
- 4Combine mayo, sriracha, and water in a bowl; mix and add more water as needed. Set aside.
- 5Season salmon with salt; heat butter in a pan over medium heat.
- 6Sear salmon for 4 minutes per side, undisturbed, for medium doneness.
- 7Reduce heat to medium-low, add orange glaze, and simmer until sauce thickens, coating both sides of the salmon.
- 8Serve salmon over rice, topped with avocado salad, sriracha mayo, and sesame seeds.
Ingredients
- 1 cup jasmine rice
- 2 8-ounce salmon filets, skin removed
- 0 sesame seeds
- 0 butter or oil, for searing
- 0 salt
- 1 orange, juice squeezed
- 0.25 cup honey
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp grated ginger
- 1 tsp apple cider vinegar
- 1 avocado, chopped
- 1 medium cucumber, peeled/chopped
- 0.5 cup cilantro, chopped
- 1 lime, juiced
- 3 tbsp mayo
- 1 tsp sriracha
- 1 tbsp water
Equipment
knifecutting boardcitrus juicersmall saucepangraterlarge panspoonbowl
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