Grilled Salmon Rice Bowl with Honey Lime Cilantro Cream

July 23, 2013

After coming back from our Disney / Clearwater Beach family vacation, I was in desperate need of a flavorful and comforting meal cooked in my own kitchen.  I was so excited to put this recipe together... I had envisioned it in my head {and on my taste buds!} for quite some time.  Grilled salmon in the summer is a no-brainer but adding this fresh cream sauce over it took it to the next level!
4 Salmon Fillets
1/4 Cup Olive Oil
1 Teaspoon Ground Cumin {for the rub... plus an additional 1/2 teaspoon for the cream}
1 Teaspoon Paprika
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Chili Powder
1/2 Teaspoon Black Pepper
Salt {to taste}
2-3 Green Onions, Chopped
1 clove Garlic Minced
1/2 of a small Jalapeno Pepper, Finely Diced {without the seeds}
1/4 Cup Fresh Chopped Cilantro
1/4 Cup Chopped Red Pepper
3 Tablespoons Butter
2 Cups Heavy Cream
1 Tablespoons Honey
Juice of 2 Limes
Avocado Slices {optional}
4 Cups Cooked rice
{Start by pre-heating your grill pan over medium high heat.  You could also use the outdoor grill but I am loving my cast iron grill pan lately.  Also prepare your rice to serve the salmon with.  I used jasmine rice, which is all I ever use anymore.  It comes out perfect every time!}
{Next, lay your salmon fillets on a large surface with enough room to season'em up. :)  Generously rub each with olive oil and then evenly sprinkle them with each of the spices and a dash of salt.  You could also mix the spices in a separate bowl to create a rub before sprinkling.  It was easier for me to do it this way, without dirtying up a bowl.}
{Season both sides making sure to spread and rub the spices in the fish to evenly coat.}
{Rub the grill pan {or grill} with oil before cooking the fish.  The key to having fish that will flip easily without breaking is to let it thoroughly sear without moving it before it needs to be flipped.  And good tip for creating hash marks on your grilled meat is to rotate it 90 degrees at the halfway mark of the cooking time. :)}
{Grill each side for 6 minutes.  I enjoy a medium soft / pink salmon.  Cook it a couple minutes longer if you prefer it well done.}
{Promptly remove the fish when it's done and keep it tented with foil and warm until your cream is ready.}
{To make the Honey Lime Cilantro Cream, start by chopping the green onions.}
{Chop your jalapeno, cilantro and red pepper as well.}
{In a medium saucepan over medium low heat, melt and heat the butter.}
{Add the green onion and minced garlic and let them saute for a minute or so.}
{Add the jalapeno, red pepper and chopped cilantro.  Let this cook a minute more.}
{Season the pepper and onion mixture really well with salt and pepper.  Add in a 1/2 teaspoon of ground cumin.}
{Add in your heavy cream}
{And the honey.}
{And the juice of 2 limes.}
{Lower the heat and let this simmer for 5-7 minutes, until slightly thickened.  *VERY IMPORTANT: taste for seasoning now.  Mine needed a nice hefty pinch of salt.  I like things savory though, so you may not need much more.  Which is why it's important to taste and see. :)}

{Add your rice to the bottom of a bowl, top with a generous amount of the Honey Lime Cilantro Cream and top with the grilled salmon and avocado.  Serve it with the veggie of your choice. :)}
{OH. MY. GOODNESS! This was beyond delicious.  Cravable and amazing.  I wanted another portion when I was done. We devoured every last drop. LOL!}
I cannot wait to make this again!
xoxo, thanks for reading! ♥

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