Ingredients Salmon and bowl prep Two 4 ounce pieces wild caught salmon
1 teaspoon refined coconut oil
⅛ teaspoon kosher salt 1 cup sushi rice
2 tablespoons olive oil
1 ripe avocado, chopped
½ cup chopped cucumber 3-4 radishes sliced thinly
1 lime, sliced into wedges (optional garnish)
1 ripe mango peeled and cubed
1 carrot, shredded
Honey bourbon glaze 2 Tablespoons butter 2 Tablespoons brown sugar
3 Tablespoons premium bourbon
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1 teaspoon vanilla 1/4 cup raw honey
Directions Heat oven to 425 degrees
Warm olive oil for a few seconds in microwave.
Brush salmon with olive oil, salt and pepper.
Place salmon (skin side down) on a metal baking tray. Let sit at room temp until oven preheats.
Once ready, place salmon in oven and set timer for ten minutes.
Rice
Start rice first. After ten minutes of cooking, start on salmon.
In a rice cooker, prepare rice as instructed using correct rice to water ratio. If using a pot on stove, use 1:1.5 ratio of rice to water.
Honey bourbon glaze
Melt butter with brown sugar in a small saucepan over medium heat.
Pour in bourbon and stir to let the alcohol burn off (about 60 seconds)
Add vanilla, stir.
Remove from heat and add in raw honey. Let cool to thicken.
Assembly
Place a scoop of cooked rice in large bowl
Next, add to the outer rim of the bowl shredded carrots, cucumbers, avocado.
Using a thin spatula, gently remove salmon from skin and place in bowl.
Drizzle honey bourbon glaze over bowl contents. Enjoy immediately.
Recipe Note
Use the image as a guide for pressentation.
