Salmon and Rice Bowl

Ingredients

• 1 lb Salmon Belly (Skin-On) (Cut into 1‑inch cubes after removing skin)
• 3 Tbsp Avocado Oil (High smoke point; 2 Tbsp for seasoning, 1 Tbsp for pan)
• 1 tsp Salt (Season to taste)
• 1 tsp Smoked Paprika (Adds smoky depth)
• 0.5 tsp Chili Powder (Mild heat)
• 1 cup Basmati Rice (Rinse before cooking)
• 0.25 cup Fresh Cilantro (Chopped; reserve extra for garnish)
• 4 Tbsp Lime Juice (Juice of 2 limes, freshly squeezed)
• 2 pcs Chipotle Peppers in Adobo Sauce (Finely minced; plus 1 Tbsp adobo sauce)
• 2 Tbsp Honey (Prefer raw honey)
• 2 stalks Green Onion (Sliced thinly)
• 1 clove Garlic (Minced)
• 2 Tbsp Unsalted Butter (Cut into cubes)
• 0.5 pcs English Cucumber (Peel partially to create tiger‑stripe strips; slice thin)

Instructions

1. Prepare the Salmon

   Trim the belly meat from the skin, make a shallow slit between flesh and skin, slide the skin off, then cut the salmon into 1‑inch cubes.

   Time: PT5M

2. Season the Salmon Cubes

   In a mixing bowl combine the salmon cubes with 2 Tbsp avocado oil, 1 tsp salt, 1 tsp smoked paprika, and ½ tsp chili powder. Toss until evenly coated.

   Time: PT3M

3. Cook the Basmati Rice

   Rinse 1 cup basmati rice until water runs clear. Add to a saucepan with 1¾ cups water, bring to a boil, then reduce to low, cover, and simmer for 12‑15 minutes until tender. Remove from heat and let sit covered for 5 minutes.

   Time: PT15M

   Temperature: Medium

4. Make Cilantro Lime Rice

   Stir the cooked rice with ¼ cup chopped cilantro and 4 Tbsp fresh lime juice. Season with a pinch of salt if needed.

   Time: PT5M

5. Prepare the Honey Chipotle Sauce

   In a small bowl whisk together 2 minced chipotle peppers, 1 Tbsp adobo sauce, 2 Tbsp honey, 1 minced garlic clove, 1 Tbsp lime juice, 2 sliced green onions, and a handful of chopped cilantro.

   Time: PT5M

6. Slice the Cucumber

   Peel half of the English cucumber in thin strips to create a tiger‑stripe effect, then slice into thin ribbons.

   Time: PT3M

7. Sear the Salmon

   Heat the skillet over medium‑high heat, add 1 Tbsp avocado oil, then add the seasoned salmon cubes. Sear 2‑3 minutes per side until lightly browned but not fully cooked through.

   Time: PT6M

   Temperature: Medium‑high

8. Glaze the Salmon

   Push the salmon to one side, add 2 Tbsp unsalted butter to the empty side of the pan, let melt, then pour the honey chipotle sauce over the salmon. Toss gently and cook another 2 minutes until the sauce thickens and coats the fish.

   Time: PT4M

   Temperature: Medium‑high

9. Assemble the Bowl

   Divide the cilantro lime rice between two bowls. Top with the glazed salmon cubes, cucumber ribbons, and a drizzle of any remaining sauce. Garnish with extra cilantro leaves.

   Time: PT3M

Nutrition Facts

Calories

700

Protein

35g

Carbohydrates

55g

Fat

30g

Fiber

4g