Summer bowl with salmon pieces, rice with cilantro, and fresh salsa

Ingredients

• 250–300 g skinless salmon fillet
• 1 tablespoon olive oil
• 1 tablespoon of soy sauce
• 1 teaspoon of honey or sweet chili sauce
• 1 teaspoon smoked paprika
• ½ teaspoon ground chili or chili flakes
• lime juice
• salt and pepper
• 120 g basmati or jasmine rice (dry weight)
• a handful of fresh cilantro

For the salsa (feel free to make extra and use it in other dishes), I used the following for 2 servings:

• ½ ripe mango
• ½ avocado
• ½ cucumber
• ½ small red chili pepper
• a handful of fresh cilantro
• juice from ½–1 lime
• pinch of salt
• optional: ½ small red onion or shallot

Method

1. Cook the rice in salted water according to the package directions. Once it’s done, toss it with chopped cilantro and lime juice. Let it rest for a few minutes under a lid to keep it nice and fluffy.
2. Cut the salmon into large cubes. In a bowl, combine the olive oil, soy sauce, honey or sweet chili sauce, smoked paprika, chili flakes, lime juice, salt, and pepper. Add the salmon to the marinade and toss gently.
3. Sear the salmon in a skillet on each side until golden brown; this takes about 2–3 minutes, depending on the size of the pieces. You can also cook it in an air fryer or in an oven at 190 °C for about 8–10 minutes.
4. Meanwhile, prepare the salsa. Dice the mango, avocado, and cucumber into small cubes. Add the chopped chili, cilantro, lime juice, a pinch of salt, and, if desired, finely chopped onion or shallot. Gently toss to combine, being careful not to mash the avocado too much.
5. Divide the cilantro rice among bowls, add the seared salmon pieces, and top with fresh salsa. Finish with a sprinkle of cilantro, a squeeze of lime, and a few drops of olive oil.