Maple Harissa Salmon Ginger Lime Rice Bowl

This sweet-spicy bowl hits all the right flavor notes and is rich in protein and healthy fats. Serve it with a simple green salad or sauteed fresh green beans for a complete meal. If you can’t find wild-caught salmon, swap in steelhead trout instead!

Serves 2
Recipe adapted from www.fresheggsdailyrecipes.com

Ingredients

Rice

• 2 teaspoons extra virgin olive oil
• 1 cup jasmine rice, rinsed
• 1 inch fresh ginger, or 1 rehydrated Maranatha Farm Ginger Coin
• Zest from one lime
• Juice from ½ lime, and the other half cut into wedges
• Kosher salt and freshly ground black pepper

Salmon

• 2 wild caught salmon fillets (sub in steelhead trout if wild caught salmon is not available)
• 1 teaspoon pure maple syrup
• 1 teaspoon harissa
• Kosher salt and freshly ground black pepper

Bowl Assembly

• 1 ripe avocado, thinly sliced
• 2 Tablespoons diced red onion
• 1 Tablespoon chopped fresh chives
• 2 teaspoons sesame seeds
• 2 teaspoons black sesame seeds
• Sriracha Mayo, for drizzling

Method

1. To make the rice, add oil to a medium sized lidded pot over medium heat. Once the oil is hot, add the rice and ginger and stir for 1-2 minutes until the rice is slightly toasted.
2. Add 1 ½ cups water, lime zest, and salt and lower heat to a simmer. Cover and cook according to package directions.
3. Once the rice is done, add the lime juice and season to taste with salt and pepper. Remove from heat, fluff with a fork and partially cover to keep warm.
4. While the rice is cooking, season the salmon with salt and pepper, then brush or drizzle with maple syrup and season with harissa. Heat skillet over medium high heat and add the salmon, skin side down.
5. Cook without moving until the meat is cooked about 1/3 of the way up, then carefully flip the fillets and cook the top side for another minute or two (or to your desired doneness).
6. Spoon the rice into individual serving bowls and top with the salmon. Add the avocado slices, red onion, chives and sesame seeds. Serve with lime wedges, soy sauce and sriracha mayo for drizzling.