Easy Salmon and Avocado Rice Bowl
This Easy Avocado Rice Bowl is served with honey lime fried salmon bites and is so delicious.
Servings: 4 people
Calories: 1177kcal
Ingredients
For the rice
- 1 tablespoon butter
- 3 garlic cloves minced
- 400 ml basmati rice measure it out in a measuring jug
- 400 ml coconut milk
- 400 ml water
- ½ teaspoon flaky salt
For the avocado mixture
- 4 avocados mashed
- 1 ½ limes juiced
- 15 g cilantro finely sliced
For salmon bites
- 4 salmon fillets
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon chilli flakes
- 1 teaspoon ground cumin
- 1 tbsp honey
- 1 lime juiced
For the dressing
- 1 tablespoon olive oil
- ½ lime juiced
- handful cilantro finely chopped
- ½ tablespoon honey
- 1 garlic clove minced
- ¼ teaspoon chilli flakes
- 1 red chilli finely sliced or chopped
- ½ teaspoon flaky salt
Instructions
- To make the avocado rice, place a medium-sized saucepan on medium heat and add in the butter and minced garlic. Fry for 3 minutes until fragrant, stirring frequently.
- Pour in the basmati rice followed by the coconut milk, water, and pinch of salt. Give it a stir, then bring it up to the boil. Once bubbling, add on the lid and reduce the heat to low. Set a timer for 10 minutes. Do not take off the lid. After the 10 minute timer has gone off, turn off the heat and leave the rice to steam for another 5 minutes.
- Once your rice has finished steaming, remove the lid and fluff up using a fork.
- While you're cooking the rice, make your avocado crush. Mash avocado in a bowl and then add in the lime, chopped cilantro, salt, and pepper. Combine, taste, and season accordingly.
- Combine the rice and the avocado mixture in a large bowl or in the saucepan until the rice has turned a lovely shade of lime green. Taste and season accordingly.
- Meanwhile, slice your salmon fillets into bite-sized cubes (skin removed), and add to a bowl with the olive oil, smoked paprika, chili flakes, ground cumin, honey, lime, salt and pepper. Combine thoroughly.
- Place a non-stick frying pan/skillet on low-medium heat and add in the salmon bites. Fry on each side for 3 minutes until golden and slightly browned. Total cooking time shouldn't exceed 8 minutes. You want the salmon to be just cooked and super flaky.
- Meanwhile, make your dressing by combining olive oil, lime juice, chopped coriander, honey, minced garlic, chili flakes, sliced chillies and salt in a bowl. Taste and season accordingly.
- Once all of your elements are ready to go, divide your avocado rice between your bowls, and top with the salmon. Place some lime wedges in each bowl and top with your spicy tangy dressing. Enjoy, my friends!
Notes
Step-by-Step Photos + more helpful info: My blog post includes helpful step-by-step photos to help guide you through making this recipe as well as other information that will help you make this recipe e.g. ingredient substitutions, what to do with leftovers, faqs, etc...so scroll up this page to find them!
Storage: once cooled, divide into containers and into the fridge for up to 3 days.
Freezing: you can totally freeze this recipe. Once cooled, place into airtight containers (don't forget to label with date and contents) and into the freezer for up to 3 months. Leave to thaw/defrost in the fridge overnight before reheating.
Reheating: place the container (lid ajar) in the microwave and reheat for a few minutes until piping hot.
Nutrition
Calories: 1177kcal | Carbohydrates: 97g | Protein: 46g | Fat: 71g | Saturated Fat: 27g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 30g | Trans Fat: 0.1g | Cholesterol: 101mg | Sodium: 726mg | Potassium: 2260mg | Fiber: 17g | Sugar: 9g | Vitamin A: 1198IU | Vitamin C: 54mg | Calcium: 121mg | Iron: 7mg