Ingredients
- 2 cups of cooked jasmine rice
- 1 pound of salmon fillets, skin on
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of honey
- 1 teaspoon of grated ginger
- 2 cloves of garlic, minced
- 1 cup of sliced cucumber
- 1 avocado, sliced
- 1/4 cup of sliced green onions
- 1 tablespoon of sesame seeds
- 1 lime, cut into wedges
- Salt and pepper to taste
Feel free to substitute jasmine rice with brown rice for a nuttier flavor, or add in your favorite vegetables for a personalized touch.
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together the soy sauce, sesame oil, honey, ginger, and garlic. This marinade always reminds me of the simple yet rich flavors my grandmother could coax from her pantry staples.
- Place the salmon fillets on the prepared baking sheet. Brush the marinade generously over the salmon, ensuring each fillet is well-coated.
- Bake the salmon for 12-15 minutes, or until it flakes easily with a fork. The aroma will transport you to a bustling kitchen filled with warmth and laughter.
- While the salmon is baking, prepare your rice and slice the cucumbers and avocado.
- Once the salmon is cooked, assemble your bowls. Start with a base of jasmine rice, then layer the salmon, cucumber, and avocado.
- Garnish with sliced green onions, sesame seeds, and a squeeze of fresh lime juice. Season with salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International