Avocado Salmon Rice Bowl
A healthy and tasty meal featuring creamy avocado, flaky salmon, and fluffy jasmine rice, perfect for busy families and meal prepping.
Ingredients
For the rice
- 1 cup Jasmine Rice A fluffy base that complements rich flavors.
- 1.5-2 cups Water Necessary for cooking the rice to fluffiness.
- 1 pinch Salt Enhances the overall flavor profile.
- 1 cup Chicken or Vegetable Stock Infuses deep flavor into the rice.
For the salmon and toppings
- 2 fillets Salmon Fillets Protein-packed star of the dish.
- 1 medium Avocado Creamy topping that adds texture.
- 2 tablespoons Lime Juice Adds a zesty brightness.
- 2 tablespoons Fresh Cilantro Brings a fresh herbaceous note.
- 1 tablespoon Honey Balances the dish with sweetness.
- 1 teaspoon Chili Powder Optional spice for those who like a kick.
Instructions
Preparation
- Rinse 1 cup of jasmine rice under cold water until the water runs clear.
- In a medium saucepan, bring 1 ½ to 2 cups of water and a pinch of salt to a boil.
- Add the rice once the water is boiling; reduce the heat to low, cover, and simmer for about 15-20 minutes.
- Mix honey with lime juice and cilantro during the last five minutes of cooking to create a fresh marinade for the salmon.
Cooking
- While the rice cooks, place the salmon fillets in a preheated air fryer at 400°F (200°C) for 8-10 minutes, skin-side down.
- Peel and slice the avocado, then drizzle it with lime juice and season with salt.
- Once cooked, remove the salmon from the air fryer and drizzle with the honey-lime-cilantro mixture.
Serving
- Fluff the jasmine rice with a fork and divide it among serving bowls.
- Top the rice with marinated salmon and sliced avocado.
- Sprinkle with chili powder if desired, garnish with fresh cilantro, and serve with lime wedges.
Notes
Best served fresh. Store leftovers in airtight containers for up to 3 days. Avocados should be kept separate until serving for freshness.