I’ve never mixed avocado and rice before but I’ve no reason not to think avocado rice can’t work. In fact after trying it I’m convinced it should be a thing. It was really good, really tasty and seriously went well with the salmon.
- Panko crumbs
- Golden syrup
- Grape seed oil
- Brown rice
- Chia seeds
- Lime juice
- Chili flakes
- Put the salmon in a plastic bag and add some oil and Panko crumbs
- Rub the fish and ensure the fish is coated with oil and crumbs
- Place the fish on some baking paper on a tray and then add some pepper
- Drizzle a little golden syrup on the salmon
- Bake for 15 minutes at 220 °C
- Cook the rice and chia together
- Mash the avocado in some oil and lime juice
- Add 1 teaspoon of chili flakes (add more than you are usually comfortable with)
- Mix thoroughly
- Slowly add in the hot rice and chia and mix through to form a smooth rice mixture
- Add a dollop of butter for flavour and to glisten
- Lay on a plate some spinach leaves and chard
- Add the salmon fillet
- Add the avocado rice
- Shoot a photograph
- Eat the meal
- Wash the dishes
- Write the recipe
- Blog (verb)
I was surprised how the rice and avocado mixed so well. The addition of a little oil helped give it an almost risotto type feel. The lime juice adds zest and zing. Mixing chili flakes and lime juice always goes well and the rice carries the flavours really well.
For someone living alone this is a quick and easy meal you can make within 30 minutes, have the dishes done and be ready to watch the news on TV. If you drink wine or beer I image an alcoholic beverage (bevvie) would go down well with this meal. Sadly I can’t drink alcohol.
The golden syrup and Panko crumbs go really well together on the salmon. A lovely sweet crunchy mouthfeel.
If you make this, please let me know how it goes and how you might improve it.