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Ingredients - Serves four.
olive oil for greasing baking dish cooked rice, room temperature, not cold or hot 2 cloves garlic, of minced salt and pepper to taste 1/2 teaspoon ground cumin 2 cloves garlic, minced 1/2 tsp paprika (optional) dash red pepper flakes (optional) juice of 2 limes or lemons, separated 2 large or 4 small salmon filets, skin on or off 2 tablespoons butter, cut into small pieces 1 lime or lemon, sliced in wedges for serving 3 avocados, sliced thin 2 & 1/2 cups salad mix, arugula, spinach - what you love 2 green onion tops - chopped (optional) 1 lime or lemon, sliced in wedges for serving |
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Steps
- Preheat oven 375° F. Grease a baking dish with olive oil.
- Cook rice; set aside to cool. Do not refrigerate.
- Mix salt, pepper, cumin, minced garlic, paprika, and red pepper flakes in a small bowl with juice of ONE of the limes or lemons.
- Put the salmon (skin side down) in a greased baking dish and spread with the seasoning/lime juice mixture. Dot with the butter.
- Bake 20 minutes at 375° F or until salmon flakes with a fork. You should be able to stick a fork easily into the thick part of the salmon. Don’t overcook - check at about 15 minutes.
- While salmon is cooking, slice avocados into a large bowl, top with the juice of the other lime of lemon, and salad greens. Toss to mix.
- Take the salmon from the oven and let cool for about 5 minutes. Cut into medium to large size pieces or leave whole if filets are small. Reserve the liquid butter / seasoning mixture.
- For serving: Put about 1/2 cup of rice on a plate, as a bottom layer or on the side. Top with the salad / avocado mixture. Put the salmon pieces on top and drizzle with reserved butter liquid from cooking dish.
- Garnish with a lime or lemon wedge and serve.
