Crispy Salmon & Avocado Salsa Rice Bowls with Cilantro Sauce
User Reviews
4.7
14 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
12 mins
-
Total Time
22 mins
-
Servings
4
Crispy Salmon & Avocado Salsa Rice Bowls with Cilantro Sauce
Report
This recipe makes enough for 4 salmon bowls. The link to the salmon recipe also makes enough salmon for 4 (4 fillets). Feel free to divide or multiply recipe as needed.
Share:
Ingredients
- 1 salmon 4 fillets easy crispy skin
For the rice
- 2 cups long grain rice
- 3.5 cups water
- 1 teaspoon salt
For the Avocado Salsa:
- 1 avocado cored and diced, peeled
- 1 Roma tomato medium, seeded and diced
- 1/4 cup onion diced, red, chopped
- 1 jalapeño optional, small, seeded and diced
- 2 tablespoons cilantro minced
- 1 Tbsp lime juice fresh
For the Cilantro sauce:
- 1/2 cup sour cream lowfat, or greek yogurt
- 2 tablespoons lime juice or 1/2 lime
- 1/4 cup cilantro packed
Instructions
- To Cook Rice:Wash rice in a large bowl under cold water for 2-5 minutes until the water runs clear. Allow to soak for at least 5 minutes. Boil 3.5 cups of water in a large sauce pan, pour rice and let simmer on low heat for 10 minutes or until the water has dried into the rice and the rice is soft. While the rice is cooking, move on to cooking the salmon
- To make avocado salsa: Combine the diced avocado, tomato, onion, jalapeno, and cilantro in a small bowl. Drizzle with lime juice and mix to combine with a spoon.
- To Make sauce: Pulse the sour-cream or yogurt, lime and cilantro in blender for a few seconds or just until the cilantro is minced.
- To Assemble: Pour 1 cup cooked rice into each bowl, top with a fillet of cooked crispy skin salmon, top salmon with avocado salsa and drizzle each bowl with a about 2-3 tablespoons of cilantro sauce. Enjoy!
Genuine Reviews
User Reviews
Overall Rating
4.7
14 reviews
Excellent
Other Recipes
You'll Also Love
