Salmon Bowls

20 mins
Serves 2
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Directions

  1. 1Prepare rice according to package instructions.
  2. 2Prepare rice according to package instructions.
  3. 3Prepare rice according to package instructions.
  4. 4Combine orange juice, honey, sesame oil, soy sauce, ginger, and apple cider vinegar in a bowl; whisk until honey is fully incorporated. Set aside.
  5. 5Combine orange juice, honey, sesame oil, soy sauce, ginger, and apple cider vinegar in a bowl; whisk until honey is fully incorporated. Set aside.
  6. 6Combine orange juice, honey, sesame oil, soy sauce, ginger, and apple cider vinegar in a bowl; whisk until honey is fully incorporated. Set aside.
  7. 7Combine avocado, cucumber, cilantro, sesame oil, lime juice, and salt in a bowl; mix well. Set aside.
  8. 8Combine avocado, cucumber, cilantro, sesame oil, lime juice, and salt in a bowl; mix well. Set aside.
  9. 9Combine avocado, cucumber, cilantro, sesame oil, lime juice, and salt in a bowl; mix well. Set aside.
  10. 10Combine mayo, sriracha, and water in a bowl; mix and add more water as needed. Set aside.
  11. 11Combine mayo, sriracha, and water in a bowl; mix and add more water as needed. Set aside.
  12. 12Combine mayo, sriracha, and water in a bowl; mix and add more water as needed. Set aside.
  13. 13Season salmon with salt; heat butter in a pan over medium heat.
  14. 14Season salmon with salt; heat butter in a pan over medium heat.
  15. 15Season salmon with salt; heat butter in a pan over medium heat.
  16. 16Sear salmon for 4 minutes per side, undisturbed, for medium doneness.
  17. 17Sear salmon for 4 minutes per side, undisturbed, for medium doneness.
  18. 18Sear salmon for 4 minutes per side, undisturbed, for medium doneness.
  19. 19Reduce heat to medium-low, add orange glaze, and simmer until sauce thickens, coating both sides of the salmon.
  20. 20Reduce heat to medium-low, add orange glaze, and simmer until sauce thickens, coating both sides of the salmon.
  21. 21Reduce heat to medium-low, add orange glaze, and simmer until sauce thickens, coating both sides of the salmon.
  22. 22Serve salmon over rice, topped with avocado salad, sriracha mayo, and sesame seeds.
  23. 23Serve salmon over rice, topped with avocado salad, sriracha mayo, and sesame seeds.
  24. 24Serve 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 tbsp mayo
  • 3 tbsp mayo
  • 3 tbsp mayo
  • 1 tsp sriracha
  • 1 tsp sriracha
  • 1 tsp sriracha
  • 1 tbsp water
  • 1 tbsp water
  • 1 tbsp water

Equipment

knifecutting boardcitrus juicersmall saucepangraterlarge panspoonbowl