INGREDIENTS
SALMON:
- 2 pieces of wild caught salmon
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon avocado oil
- Salt and Pepper
SAUCE:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon sesame oil
- 1 tablespoon white vinegar or rice vinegar
- 4 tablespoons coconut aminos
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon dried basil
AVOCADO SALSA:
- 1 avocado (mashed or cubed)
- Salt and Pepper
- 1 garlic clove (minced)
- 1 tablespoon of the Sauce
RICE:
- I packet of organic trader joe’s frozen jasmine rice or cook your preferred rice according to its instructions. The frozen rice is just so easy.
INSTRUCTIONS:
- Let the salmon become room temperature. Then, season the salmon with the lemon juice, avocado oil, and salt and pepper. Set aside.
- Mix the olive oil, sesame oil, vinegar, coconut aminos, salt, pepper and dried basil. Set aside.
- Mash or chop the avocado. Add in the salt, pepper and garlic. Stir gently. Then, mix in a tablespoon of the Sauce.
- Microwave the packet of jasmine rice in a glass microwave safe dish for 3 minutes and 30 seconds.
- Then, heat a cast iron skillet to medium high heat. Coat the skillet with a little avocado oil once the skillet is hot. Then, place the salmon skin side down into the pan. Cook for 4 minutes. Then flip the salmon and turn the skillet off. Cook for 2 minutes.
- Serve immediately by coating a serving bowl with half of the rice, then add the avocado salsa and salmon. Then pour over the Sauce. You can add a lemon wedge as a garnish.
*This recipe is served perfectly with organic roasted asparagus or broccoli. You can heat the oven to 400 degrees Fahrenheit and cook the asparagus or broccoli that is seasoned with avocado oil, garlic, and salt and pepper for 10 minutes or so.
