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 avocado, cucumber, cilantro, sesame oil, lime juice, and salt in a bowl; mix well. Set aside.
  5. 5Combine avocado, cucumber, cilantro, sesame oil, lime juice, and salt in a bowl; mix well. Set aside.
  6. 6Combine avocado, cucumber, cilantro, sesame oil, lime juice, and salt in a bowl; mix well. Set aside.
  7. 7In a bowl, whisk together orange juice, honey, sesame oil, soy sauce, grated ginger, and apple cider vinegar until honey is fully incorporated. Set aside.
  8. 8In a bowl, whisk together orange juice, honey, sesame oil, soy sauce, grated ginger, and apple cider vinegar until honey is fully incorporated. Set aside.
  9. 9In a bowl, whisk together orange juice, honey, sesame oil, soy sauce, grated ginger, and apple cider vinegar until honey is fully incorporated. Set aside.
  10. 10In a separate bowl, mix mayo, sriracha, and water; adjust water consistency as needed. Set aside.
  11. 11In a separate bowl, mix mayo, sriracha, and water; adjust water consistency as needed. Set aside.
  12. 12In a separate bowl, mix mayo, sriracha, and water; adjust water consistency as needed. Set aside.
  13. 13Season salmon with salt. Heat butter in a stainless steel pan over medium heat; sear salmon for 4 minutes per side.
  14. 14Season salmon with salt. Heat butter in a stainless steel pan over medium heat; sear salmon for 4 minutes per side.
  15. 15Season salmon with salt. Heat butter in a stainless steel pan over medium heat; sear salmon for 4 minutes per side.
  16. 16Reduce heat to medium-low, add orange glaze, and simmer until thickened. Coat salmon with the sauce.
  17. 17Reduce heat to medium-low, add orange glaze, and simmer until thickened. Coat salmon with the sauce.
  18. 18Reduce heat to medium-low, add orange glaze, and simmer until thickened. Coat salmon with the sauce.
  19. 19Serve salmon over rice, topped with avocado salad, sriracha mayo, and sesame seeds.
  20. 20Serve salmon over rice, topped with avocado salad, sriracha mayo, and sesame seeds.
  21. 21Serve salmon over rice, topped with avocado salad, sriracha mayo, and sesame seeds.

Ingredients

  • 2 8-ounce salmon filets, skin removed
  • 2 8-ounce salmon filets, skin removed
  • 2 8-ounce salmon filets, skin removed
  • 1 cup jasmine rice
  • 1 cup jasmine rice
  • 1 cup jasmine rice
  • 0 sesame seeds
  • 0 sesame seeds
  • 0 sesame seeds
  • 0 butter or oil
  • 0 butter or oil
  • 0 butter or oil
  • 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 ginger, grated
  • 1 tsp ginger, grated
  • 1 tsp ginger, grated
  • 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 cucumber, peeled and chopped
  • 1 cucumber, peeled and chopped
  • 1 cucumber, peeled and 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 boardsmall saucepancitrus juicergraterlarge bowllarge panwhiskspoonspatula