Avocado Salmon Rice Bowl

INGREDIENTS

• Rice:
• 1 cup jasmine rice
• 1½ cups of water
• Salt
• Juice from ½ large lime
• 2 Tbsp minced fresh cilantro
• 1 Tbsp honey
• 3 Tbsp chicken or vegetable stock
• Salmon:
• 2 8oz salmon fillets, skin on
• 1 Tbsp lime juice
• 1 Tbsp honey
• 2 Tbsp minced fresh cilantro
• Salt
• Avocado:
• 1 ripe avocado
• 1 tbsp lime juice
• 1 tbsp minced fresh cilantro
• ¼ tsp chili powder (less for milder topping)
• Salt

INSTRUCTIONS

Rice:
Cook rice in salted water per package instructions. Take off heat when it's just done.
Preheat a medium cooking pan over medium-high heat. Mix stock, lime juice, honey, and cilantro together. 

Pour the mixture into the preheated pan and let it simmer for about a minute. Take the pan off heat and mix rice into the liquid. Season with a little bit more salt, mix well, and set aside.

Salmon:
Preheat oven to 425 and cover a rimmed baking sheet with aluminum foil and grease it.
Rub the salmon skin with some oil and place the fillets skin down on the prepared baking sheet.

Mix lime juice, honey, and cilantro together and rub salmon fillets with it on all exposed sides. You can pour more glaze over the top and season with some salt. (Some glaze will likely run down onto the baking sheet, it will most likely get quite scorched in the oven. Don't be scared it's not your salmon burning, it's the glaze that ran down.)

Bake salmon for 12-15 minutes, depending on the thickness of your salmon fillets.

Avocado:
Cut avocado in half, take out the pit, and take off the skin. Chop avocado and add it to a small bowl. Add lime juice, cilantro, chili powder, and salt. Gently mix.

To assemble the rice bowls: divide rice among two bowls, top it off with a salmon fillet, and top each bowl with half the avocado mixture.