Ingredients

Rice

• 1 cup 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 spice)
• Salt to taste

Instructions

1. Cook rice as instructed on the package.
2. Preheat a medium cooking pan over medium-high heat. In a bowl, 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 the heat and mix rice into the liquid. Add some more salt, mix well, and set aside.

1. Salmon: Preheat oven to 425 and cover a rimmed baking sheet with aluminum foil and grease it.
2. Rub the salmon skin with some oil and place the fillets skin down on the prepared baking sheet.
3. 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.
4. Bake salmon for 12-15 minutes, depending on the thickness of your salmon fillets.
5. 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.
6. To assemble, divide rice among two bowls, place a salmon fillet then top each bowl with half the avocado mixture.