Bol de salmón, aguacate y arroz integral

Ingredientes

• 4 (5-ounce) skin-on salmon fillets, about 1-inch thick
• 1 tablespoon avocado oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper, freshly cracked
• 1 cup long-grain brown rice, rinsed
• 1 3/4 cups water or low-sodium chicken broth
• 1/2 teaspoon kosher salt
• 2 ripe but firm avocados, pitted and sliced
• 1 large English cucumber, thinly sliced
• 1 cup shredded carrots
• 1/2 cup thinly sliced radishes
• 1 lime, cut into wedges
• 1 tablespoon toasted sesame seeds (optional garnish)
• 1/2 cup plain Greek yogurt
• 1/4 cup fresh dill, finely chopped
• 1 tablespoon fresh lemon juice
• 1 small garlic clove, minced
• 1 tablespoon olive oil
• 2 tablespoons water, to thin
• Pinch of salt and pepper

Preparación

1. 1

   Cook the Brown Rice: In a medium saucepan, combine the rinsed brown rice, water (or broth), and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until water is absorbed. Let stand, covered, for 10 minutes before fluffing.

2. 2

   Prepare the Sauce and Veggies: While rice cooks, whisk together all ingredients for the Creamy Dill Sauce. Adjust seasoning to taste. Prepare all your bowl vegetables.

3. 3

   Prep the Salmon: Pat salmon fillets completely dry with a paper towel. This is critical for crispy skin. Season generously on all sides with kosher salt and black pepper.

4. 4

   Sear the Salmon: Heat avocado oil in a large skillet over medium-high heat until shimmering. Place salmon skin-side down and press gently with a spatula for 15 seconds to ensure full contact.

5. 5

   Cook and Rest: Cook skin-side down for 4-6 minutes, until the skin is golden and releases easily. Flip and cook for another 2-3 minutes on the flesh side. Remove from pan and let rest for at least 3 minutes.

6. 6

   Assemble Your Salmon Bowl: Divide the fluffed brown rice among four bowls. Top with a salmon fillet. Arrange the sliced avocado, cucumber, carrots, and radishes around the salmon. Drizzle with the Creamy Dill Sauce, garnish with sesame seeds, and serve with a lime wedge.