Instructions

• In a mixing bowl, whisk together the freshly squeezed lime juice, honey, chopped cilantro, minced garlic, kosher salt, pepper, crushed red pepper flakes, and extra virgin olive oil.
• Place the salmon filets in the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes.
• In a medium saucepan, bring 3 cups of water or chicken stock to a boil. Add 2 cups of jasmine rice, 1 tablespoon of unsalted butter, and a pinch of kosher salt. Stir once, cover, and reduce the heat to low. Cook for about 15-20 minutes, or until the rice is tender and fluffy.
• In a large skillet over medium-high heat, melt 1 tablespoon of unsalted butter. Once melted and bubbly, add the marinated salmon filets to the skillet. Cook for about 4-5 minutes on each side, or until the salmon is cooked through.
• Fluff the jasmine rice with a fork, then stir in the freshly grated lime zest and additional chopped cilantro. Serve the cilantro lime salmon over a bed of jasmine rice, topped with cubed avocado and pickled onions.