Salmon Bowls
Directions
- 1Prepare rice according to package directions.
- 2Combine orange juice, honey, sesame oil, soy sauce, grated ginger, and apple cider vinegar in a small bowl. Whisk until smooth.
- 3In a separate bowl, combine chopped avocado, chopped cucumber, cilantro, lime juice, and salt. Mix well.
- 4In another small bowl, mix together mayo, sriracha, and water until smooth. Add more water as needed to reach desired consistency.
- 5Season salmon filets with salt.
- 6Sear salmon in butter or oil for 4 minutes per side over medium heat.
- 7Reduce heat to medium-low and pour orange glaze over salmon. Simmer until sauce thickens and coats the fish.
- 8Serve salmon over rice, top 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
- 0 salt
- 1 orange juice
- 0.25 cup honey
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp grated ginger
- 1 tsp apple cider vinegar
- 1 avocado
- 1 medium cucumber, peeled
- 0.5 cup cilantro
- 1 lime juice
- 3 tbsp mayo
- 1 tsp sriracha
- 1 tbsp water
Equipment
knifecutting boardsmall bowlwhisklarge panspoon
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