Hot Honey Salmon Rice Bowls with Roasted Broccoli and an Avocado Salsa

Hot Honey Salmon Rice Bowls with Roasted Broccoli and an Avocado Salsa

• 1 head broccoli cut into bite sized pieces

• 1/4 cup neutral oil, divided

• kosher salt

• 1 1/2 tsp. garlic powder

• 1/2 tsp. onion powder

• 1/2 tsp. ground cumin

• 1/2 tsp. paprika

• 1/2 tsp. ground coriander

• 1 lb salmon, skin removed and cut into bite sized pieces

• 1 cup water

• 1/4 cup honey

• chili flakes to taste (I used about 1/2 tsp)

• Juice of 1 lime, divided

• 1 avocado diced

• 1/4 red onion, minced

• 2 Tbs. minced parsley

Preheat oven to 425°F.

In a large pot of boiling salted water blanch the broccoli for 2 minutes. Plunge into an ice bath to stop the broccoli from cooking. Strain and place on a sheet tray, and pat dry.

Put the broccoli in a large bowl and toss with 2 tablespoons oil, large pinch of salt, and 1 teaspoon of garlic powder.

Return to the sheet tray and roast for about 20 to 25 minutes or until the edges are brown.

While the broccoli is roasting, combine the remaining garlic powder, onion powder, cumin, paprika, coriander, and a large pinch of salt. Mix well. Toss the salmon with 1/2 of the spice mixture, adding more if needed to make sure the salmon is coated.

In a large saute pan, warm the remaining oil over medium. Add the salmon and cook for 4 to 6 minutes or until the salmon is cooked through and the edges are brown. Remove from the pan and discard any excess oil.

To the same pan add the honey, water, chili flakes, and half of the lim juice. Cook the mixture down over medium high until reduced by 3/4s. Return the salmon to the pan and toss well.

Just before serving, toss the avocado, red onion, parsley, remaining lime juice, and a pinch of salt together.

Serve the salmon over rice alongside a helping of the avocoado salsa and the roasted broccoli.

Makes about 2 to 3 servings.