Avocado Salmon Rice Bowl

Ingredients

Rice

• 1 cup bush rice
• 1 one/2 cups water

Salt

• 1/2 lime, juice only
• 2 Tbsp minced recent cilantro
• 1 Tbsp honey
• 3 Tbsp chicken or vegetable stock

Salmon:

• 1 pound salmon fillets skin on
• 1 Tbsp juice
• 1 Tbsp honey
• 2 Tbsp minced recent cilantro
• Salt to style

Avocado Topping:

• 1 ripe avocado
• 1 tbsp juice
• 1 tbsp minced recent cilantro
• 1/4 tsp flavourer less for milder topping
• Salt to style

Instructions

Rice:
Cook rice in salt-cured water per package directions. embark heat once it's simply done.
Preheat a medium pan over medium-high heat. Mix stock, lime juice, honey, and cilantro along. Pour the mixture into the preheated pan and let it simmer for a few minute. Take the pan out heat and blend rice into the liquid. Season with a touch bit a lot of salt, mix well, and put aside.
Salmon:
Preheat kitchen appliance to 425 and canopy a red-rimmed baking sheet with foil and grease it.
Rub the salmon skin with some oil and place the fillets skin down on the ready baking sheet.
Mix juice, honey, and cilantro along and rub salmon fillets with it on all exposed sides. you'll be able to pour a lot of glaze over the highest and season with some salt. (Some glaze can seemingly run down onto the baking sheet, it'll possibly get quite scorched within the kitchen appliance. do not be afraid it is not your salmon burning, it is the glaze that worn-out.)
Bake salmon for 12-15 minutes, counting on the thickness of your salmon fillets.
Avocado:
Cut avocado in 0.5, remove nether region, and embark the skin. Chop avocado and add it to alittle bowl. Add juice, cilantro, flavourer, and salt. Gently mix.
To assemble the rice bowls: divide rice among 2 bowls, high it off with a salmon fillet, and high every bowl with 0.5 the avocado mixture.

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