Directions
- 1Prepare rice according to package directions.
- 2Combine avocado, cucumber, cilantro, sesame oil, lime juice, and salt in a bowl; mix well. Set aside.
- 3In a bowl, whisk together orange juice, honey, sesame oil, soy sauce, grated ginger, and apple cider vinegar until honey is fully incorporated. Set aside.
- 4In a separate bowl, mix mayo, sriracha, and water; adjust water consistency as needed. Set aside.
- 5Season salmon with salt. Heat butter in a stainless steel pan over medium heat; sear salmon for 4 minutes per side.
- 6Reduce heat to medium-low, add orange glaze, and simmer until thickened. Coat salmon with the sauce.
- 7Serve salmon over rice, topped with avocado salad, sriracha mayo, and sesame seeds.
Ingredients
- 2 8-ounce salmon filets, skin removed
- 1 cup jasmine rice
- 0 sesame seeds
- 0 butter or oil
- 0 salt
- 1 orange, juice squeezed
- 0.25 cup honey
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp ginger, grated
- 1 tsp apple cider vinegar
- 1 avocado, chopped
- 1 cucumber, peeled and chopped
- 0.5 cup cilantro, chopped
- 1 lime, juiced
- 3 tbsp mayo
- 1 tsp sriracha
- 1 tbsp water
Equipment
knifecutting boardsmall saucepancitrus juicergraterlarge bowllarge panwhiskspoonspatula
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