Seared salmon bowl


1 tablespoon olive oil
1 lb salmon filet, skin removed and cut into 1-inch cubes
2 teaspoons Diamond Crystal Salt Co.™ Kosher Salt, divided
1 teaspoon smoked paprika
1 teaspoon ground black pepper, divided
1 lemon, juiced
1 avocado, pitted, peeled and diced
1 English cucumber, diced
½ small red onion, finely chopped
1 tablespoon chopped fresh cilantro, plus more for garnish
1 lime, juiced
¼ cup natural creamy peanut butter
¼ cup hot honey
4 cups cooked jasmine rice, kept warm
Sesame seeds, for garnish


Heat olive oil in a large skillet over medium-high heat. Combine salmon, 1 teaspoon of kosher salt, paprika, ½ teaspoon of pepper and lemon juice in a small bowl, tossing to coat. Cook salmon until edges are golden-brown and seared on all sides, about 2-3 minutes per side or until an internal temperature of 145°F is reached.
Combine avocado, cucumber, red onion, cilantro, lime juice, remaining kosher salt and pepper in a small bowl and toss gently to combine.
Combine peanut butter and hot honey in a small bowl and whisk until smooth.
Divide rice evenly between 4 serving bowls. Top with avocado salad and salmon bites. Drizzle with hot honey peanut sauce. Garnish with sesame seeds and additional cilantro and serve.
Tip: Substitute your favorite rice, like brown, long-grain or short-grain, for jasmine rice. Enjoy!

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