Multi Grain Chipotle Salmon Bowls - What the Forks for Dinner?

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

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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!