Ingredients
Scale
- 1 package Minute Maid multi~grain medley. cooked according to package directions
- 1 pound salmon filet cut into 4 pieces, skin removed
- ¼ teaspoon chipotle chili powder
- 1 teaspoon granulated garlic
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Coconut oil spray
- 2 avocados, sliced
- 2 tablespoons lime juice
- 2 cups green or purple cabbage, sliced (I mixed the two)
- 1 cup grape tomatoes,cut in half
- Green Onions for garnish
- Creamy Cilantro Lime Dressing:
- 1 tablespoon shallot
- 1 garlic clove
- 1 cup fresh cilantro, lightly packed
- ¼ cup avocado oil
- Juice of 2 fresh limes
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 2 teaspoons dijon mustard
- ¼ teaspoon of sea salt
- 1/4 teaspoon cumin
- 1 tablespoon sour cream
Instructions
- Cook rice medley according to package directions and set aside.
- In a small bowl, add chipotle chili powder, garlic powder, smoked paprika, cumin, salt, and black pepper. Stir to blend.
- Blot the salmon dry with a paper towel and rub spice mixture on both sides. Spray a large skillet with coconut oil spray and heat skillet on medium high.Sear the salmon for 4-5 minute on each side. Remove from heat and set aside.
- In a blender or food processor add shallot, garlic clove, fresh cilantro, ¼ cup of avocado oil, lime juice, apple cider vinegar, honey, dijon mustard, ¼ teaspoon salt, and cumin. Blend until smooth. Set aside.
- Assemble the bowls: add ½ cup of rice, one filet of fish, 1/4 of avocado slices, ½ cup cabbage, ¼ cup of diced tomato. Drizzle with creamy cilantro dressing mixture and serve!