Directions
- 1Prepare rice according to package directions.
- 2Combine orange juice, honey, sesame oil, soy sauce, grated ginger, and apple cider vinegar in a bowl and whisk until well combined.
- 3In a separate bowl, mix chopped avocado, cucumber, cilantro, sesame oil, lime juice, and salt.
- 4In another bowl, mix mayonnaise, sriracha, and water until a smooth sauce is formed, adding more water if needed for desired consistency.
- 5Season salmon with salt.
- 6Sear salmon in a pan with butter over medium heat for 4 minutes per side, undisturbed, for medium doneness.
- 7Reduce heat to medium-low, add the orange glaze, and simmer until slightly thickened.
- 8Coat both sides of the salmon with the thickened orange glaze.
- 9Serve salmon over rice, topped with avocado salad, sriracha mayo, and sesame seeds.
Ingredients
- 1 cup jasmine rice
- 2 8-ounce salmon filets, skin removed
- 0 sesame seeds
- 0 butter or oil, for searing
- 0 salt
- 1 orange, juice squeezed
- 0.25 cup honey
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp grated ginger
- 1 tsp apple cider vinegar
- 1 avocado, chopped
- 1 medium cucumber, peeled/chopped
- 0.5 cup cilantro, chopped
- 1 lime, juiced
- 3 tablespoons mayo
- 1 tsp sriracha
- 1 tbsp water
Equipment
knifecutting boardsmall bowlswhisklarge panspoon
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