DiningCar

Rice

3 tablespoon chicken or vegetable stock

1 tablespoon honey

2 tablespoon minced fresh cilantro

1/2 lime, juice only

Salt

375 g water

185 g jasmine rice

Salmon

3 garlic cloves minced

2 tablespoons cilantro, fresh, chopped

1 tablespoon lime juice freshly squeezed

2 tablespoons honey

salt and pepper

1 tablespoon olive oil

450 g salmon fillets skin on

Avocado Topping

Salt to taste

1/4 teaspoon chili powder less for milder topping

1 tablespoon minced fresh cilantro

1 tablespoon lime juice

1 ripe avocado

Assembly

To assemble the rice bowls: divide rice among two bowls, top it off with a salmon fillet, and top each bowl with half the avocado mixture.

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.

Salmon

Preheat oven to 200°C.
Pat dry salmon. Brush with 1 tablespoon of olive oil from all sides. Season with salt and pepper. Place the salmon on a large piece of foil skin down. Fold foil sides and ends up (2 to 5cm high) tightly around the salmon. Place the salmon in foil on a baking sheet.
In a small bowl, combine honey, lime juice, chopped cilantro, and garlic. Mix to combine. Spread this mixture over the salmon.
Do not cover salmon with foil, leave it open (with foil sides up) and bake it just like that, at 200°C for 15-20 minutes.
Carefully remove salmon from foil, separating the salmon from the skin which will remain stuck to the foil. Place the salmon onto a serving plate. Carefully scoop the sauce from around the salmon and pour over the salmon.

Rice

Cook rice in salted water per package instructions. Take off heat when it's just done.
Preheat a medium cooking pan over medium-high heat. 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 heat and mix rice into the liquid. Season with a little bit more salt, mix well, and set aside.

Recipe sources [1]