Avocado Salmon Rice Bowl
Beautiful honey, lime, and cilantro flavors come together is this tasty salmon rice bowl. Slightly sweet cilantro lime rice topped with juicy salmon roasted in honey, lime, cilantro glaze and fresh cilantro avocado.
Avocado Salmon Rice Bowl
Have you ever taken a bite of something delicious and just melted into the chair?
Well, that is exactly how this Avocado Salmon Rice Bowl is going to make you feel! This sweet and citrusy flavor experience is a treat for your taste buds. Honey, lime, and cilantro flavors are carried throughout the whole dish and works beautifully with salmon, avocado and rice.
I’m such a sucker for seafood, especially when it comes to salmon and shrimp…and scallops, and calamari, and crab. Okay, there is really not much seafood that I don’t like. The only thing I have not tried and loved yet is the raw oysters. I just can’t get passes the texture there, no way. Taking the raw oysters aside, all seafood is wonderful, and especially salmon. That’s my favorite fish and I would eat if every day if I could.
Aside from being delicious, the second best thing about salmon is how fast and easy it is to prepare. It takes a couple of minutes to come up with the glaze or a seasoning for the salmon and into the oven it goes. After 12-15 minutes in the oven, you have a juicy, delicious piece of salmon.
Did you know that salmon is really good for you too? It is an excellent source of omega-3 fatty acids and protein. It’s also a great source of vitamin B12 and vitamin D. Many people actually have a deficiency of Vitamins B12 and D, myself included, so salmon is a great thing to be added to the menu as often as possible.
Top if off with some fresh avocado topping and you have a delicious, and really healthy dinner.
Some More Salmon Recipes To Try
Baked Salmon with Avocado Salmon
Strawberry Balsamic Salmon Salad
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Avocado Salmon Rice Bowl
Ingredients
Rice
- 1 cup jasmine rice
- 1 1/2 cups water
- Salt
- 1/2 lime, juice only
- 2 Tbsp minced fresh cilantro
- 1 Tbsp honey
- 3 Tbsp chicken or vegetable stock
Salmon:
- 1 lb salmon fillets skin on
- 1 Tbsp lime juice
- 1 Tbsp honey
- 2 Tbsp minced fresh cilantro
- Salt to taste
Avocado Topping:
- 1 ripe avocado
- 1 tbsp lime juice
- 1 tbsp minced fresh cilantro
- 1/4 tsp chili powder less for milder topping
- Salt to taste
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.
Video
Notes
Nutrition
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
I made this last night. I used brown rice instead of white rice. It worked. I added garlic and onions when I cooked the rice. I would prepare this dish again!!!!
Omg this is seriously so delicious!! Thank you for the recipe!
Thanks, Melody! So happy you liked it! 🙂
Man…. I was really hoping to love this. Everything was cooked perfectly. I followed the recipe accurately. If you like mild flavors this is great. But, it was so close to a sushi bowl, that I felt it was missing some kick. If I were to make it again, I would skip the cilantro (which I love), and add soy sauce, eel sauce, wasabi, maybe some cucumber, and won ton strips for texture. Not a bad recipe at all! I just like more pop.
We loved it! I added crunchy veggies to it, it qas delish!! (Cucumber, bell peppers and arugula on side of it…) thank you!
Thanks, Monica! I am so happy to hear you liked it! The veggies with it sound delicious!!
I really love this combination of salmon and avocado! with rice…happy to here to read your blog post… keep update us..
Thanks, Samara!
I like your Avocado Salmon Rice Bowl post thanks cooking…well
We loved your Avocado Salmon Rice Bowl! I didn’t have lime or cilantro, so used lemon & parsley and it was still yummy. I’m going to try it your way next time! Thanks for the recipe…5 stars in my book!
Great go to recipe for me now – my 18 month loves it too! Thank you!
This sounds utterly delicious, but I’m going to have to cook the salmon without the skin. I’m so very visually oriented when it comes to my food, if I see that skin, I won’t be able to eat the fish, and I like salmon too much to waste it. Otherwise, I can hardly wait to try this dish 🙂
That is totally fine! Just remember to line the baking sheet with parchment paper or aluminum foil so it doesn’t stick and rub a little oil on the bottom of the fish. I hope you like it!! 🙂
That was absolutely… disgusting! The skin was soggy on the soggy rice, the cilantro was overpowering… If it was possible, I would demand my money back for my ingredients. FROM YOU.
Dear Anna,
Are you for real? If YOUR cooking did not produce the correct recipe then only one person to blame!
“Bad workman always blames his tools”
I tried the recipe and it was FAB, but then again I cooked it right!
This sounds amazing, thank you for sharing it! Planning on trying it tomorrow for dinner. Have you tried or recommend adding any kind of soy sauce or sesame oil to it at all or would that mess with the other flavors too much or be overpowering?
Thank you!
Hi Julie!
I really hope you got a chance to try it. Sorry for the late response! I wouldn’t recommend soy or sesame because the pallet is not meant for soy sauce at all and I don’t think it would taste good with cilantro. Sesame oil could also be quite overpowering but depends on how much you add.
I hope you liked it!
My husband and I love this recipe (he is not even a fish fan)! We are having company and I would like to serve this BUT one person can’t eat cilantro. Any suggestion on what to use instead?
Jane
Hi Jane!
So sorry for late response! I can recommend flat-leaf parsley instead but the taste will be a little different. You can try and leave a little bit of rice and avocado separately before adding cilantro and cook his/her salmon separately as well. It may sound like a lot of work but that would be an option too.
I hope everyone enjoys it!
Another good substitute is Thai basil.