SARBs (Salmon Avocado Rice Bowl)

What you’ll need (based off 2 people):

• Two 4 oz salmon filets
• Jasmine rice
• 1 avocado
• 1 bunch cilantro
• 1 lime
• Chicken bouillon
• Honey
• salt
• Pink Himalayan salt

For date nights in college, Ben and I started to get into cooking. Every Friday we tried to make a new meal. We got ideas off Instagram, Pinterest, and Facebook. One meal that stuck was salmon and avocado rice bowls, or as we call it SARBs. I found this meal on Pinterest but sadly do not know who posted it to give credit. The first time we made this we LOVED IT. A few weeks after that the last season of Game of Thrones aired and, I kid you not, we made it every Sunday night for the new episode and paired it with Barefoot Red Moscato.

To begin, pour yourself a glass of wine. Then pre-heat the oven to 425 degrees and make about 8 oz of chicken bouillon. Then begin the jasmine rice, we rotate between the Minute Made brand and the Mahatma brand, they taste the same. Chop about 4 tablespoons of cilantro and cut the lime in half.

Divide the cilantro in half and put into separate bowls. In one bowl add 2 tablespoons honey, squeeze in half the lime, and a pinch of salt. This is the marinade for the salmon. Top your filets with this mixture and put them in the oven. We typically cook them thawed but you can do them from frozen. In the second bowl, add about a quarter cup of chicken bouillon, 1 tablespoon honey, other half of the lime, and a pinch of salt. This is for your rice. Once the rice is done cooking add this to the pot and simmer until liquid is fully dissolved. Lastly, dice up the avocado.

Now all that is left is to assemble! Plate the rice, add the salmon, and avocado and top with a sprinkle of pink Himalayan salt!

Enjoy!