Sesame Salmon Avocado Bowls
Need something to chow down on that won't kill your waistline before summer? Sesame Salmon Avocado Bowls are your rich, hearty and oh-so fresh answer!
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ingredients
Lime Honey Drizzle
- 2 teaspoons Unsalted Butter
- 1 clove Garlic minced
- Pinch of Crushed Red Pepper Flakes
- 2 tablespoons Agave Syrup
- 2 tablespoons Fresh Lime Juice
- 2 tablespoons Soy Sauce
- 1 teaspoon Cornstarch
Salmon
- 1 pound Salmon fresh, cut into 2 filets, skin on or off
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Chinese Five Spice
Bowls
- 1 1/2 cups Cooked White Rice
- 1 Avocado diced
- 1 jalapeños Jalapeño sliced
Toppings
- Chopped Scallions
- Soy Sauce
- Sesame Seeds
instructions
- In a medium saucepan, melt butter for the lime honey drizzle over medium-high heat.
- Add garlic and cook until browned, approximately 1 to 2 minutes. Stir in agave, lime juice, soy sauce and red pepper flakes.
- Whisk cornstarch in a small bowl with 1 tsp water.
- Stir into the sauce. Cook until thickened, approximately 1 minute. Set aside and keep warm over low heat.
- Line a rimmed baking sheet with aluminum foil. Grease lightly with olive oil.
- In a small bowl, stir together salt, pepper, garlic powder and Chinese five spice.
- Place salmon on the baking sheet. Season with salt and pepper. Pat on the spice mixture to the tops of the filets.
- Broil on low for 5 minutes, then flip and broil for another 5 minutes until cooked through. Remove skin.
- Add half the rice to each bowl. Top with avocado and jalapeño. Finish with the salmon on top. Drizzle over the lime honey sauce.
- Garnish with sesame seeds and chopped scallions. Serve with soy sauce if desired.