72. Cumin and Chili Salmon with Crispy Onions Rice Bowls

 INGREDIENTS

SALMON:

• 3 wild caught salmon filets
• ½ tablespoon avocado oil
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• ½ tablespoon organic chili powder
• ½ tablespoon organic cumin

CRISPY ONIONS:

• ½ tablespoon avocado oil
• ½ organic yellow onion (sliced)

GUACAMOLE:

• 1 avocado (smashed)
• Juice of 1 organic lime 
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper

CRISPY ONION CREMA:

• ½ cup organic sour cream
• 3 tablespoons crispy onions
• 1 teaspoon freshly chopped organic parsley
• 2 teaspoons organic garlic powder
• 2 teaspoons organic onion powder
• 1 teaspoon sea salt and pepper

DRESSING:

• ¼ cup extra virgin olive oil
• 4 tablespoons organic red wine vinegar
• 2 tablespoons organic garlic (minced)
• ½ tablespoon organic raw honey
• 1 organic lime (juiced)
• ½ organic lemon (juiced)
• 1 pinch chili flakes
• Salt and pepper to taste

TOPPINGS/SIDES:

• 3 cups organic mixed greens
• 2 packs organic jasmine rice (frozen from trader joes)

INSTRUCTIONS:

• Salmon:
  • Dry the salmon.
  • Cover in the avocado oil, salt, pepper, cumin, and chili powder.
  • Set aside.
  • Mix all of the ingredients together and set aside in the fridge to thicken up.

• Crispy Onions:
  • Heat a small cast iron skillet to medium heat.
  • Once heated, add the avocado oil.
  • Slice the onions into think strips. 
  • Then, once the oil is heated, add the onions.
  • Sauté until crispy. 
  • Once crispy, remove from heat and set aside. 

• Guacamole:
  • Wash the avocado.
  • Smash in a bowl. 
  • Wash the lime and juice in the bowl.
  • Season with salt and pepper and mix.  

• Dressing:
  • Mince the garlic.
  • Wash and juice the lemon and lime. 
  • Add the garlic, olive oil, red wine vinegar, honey, salt, pepper, chili flakes, lemon and lime juice to a jar.
  • Shake and set aside.

• Crispy Onion Crema:
  • Add the sour cream to a bowl.
  • Wash and mince the parsley.
  • Add the crispy onions, parsley, garlic powder, onion powder, salt and pepper to the bowl. 
  • Mix and stir well. 

• Salmon:
  • Heat the barbecue to medium high heat. 
  • Once heated, place the salmon on the skin side down.
  • Cook for a few minutes on each side. Then, remove from heat. 
  • Place the salmon on a plate and break apart with a spatula.
  • Drizzle with the dressing. 

• Serving:
  • Place the rice in a glass pyrex bowl. Cook in the microwave for 5 minutes. 
  • Place a handful of the mixed greens in each of 3 bowls. 
  • Then, top with some salmon, rice, and crispy onions.
  • Drizzle dressing.
  • Then, top with dollops of the sour cream and guacamole. 
  • Repeat for each bowl, and enjoy!