salmon rice bowl

INGREDIENTS

1 cup of white rice

2 cups of water

1 salmon fillet

1 tablespoon of honey

1 tablespoon of olive oil

1 sliced avocado

1/2 teaspoon of salt

1/4 cup of chopped green onions

Sesame seeds, if preferred

Directions

Rinse the rice and add it to a medium saucepan with 2 cups of water and 1/2 teaspoon of salt. Bring the rice to a boil, then reduce the heat to low. Cover the pan with a lid.

Cook until the rice is tender and the water is absorbed.

Preheat the oven to 400 degrees. Mix the honey and olive oil in a bowl. Put the salmon fillet on a baking sheet lined with parchment paper and brush on the sauce mix.

Bake the salmon for 15-17 minutes or until cooked through.

Put rice in a bowl and top with the salmon, sliced avocado and green onions. Sprinkle sesame seeds on top and serve.

raspberry - lemon glaze

INGREDIENTS

1 cup powdered sugar

2 cups fresh raspberries

2 to 3 tablespoons fresh lemon juice

Directions

In a small span, combine the raspberries, sugar and lemon juice over medium heat. Cook for 5-7 minutes. Stir occasionally until the raspberries break down and the mixture thickens slightly.

In a bowl, whisk the cornstarch with 1 tablespoon of cold water until smooth. Add the cornstarch mixture to the raspberry mixture and whisk to combine.

Cook for an additional 2-3 minutes, stir until the glaze has thickened. Remove the glaze from heat and strain to remove any seeds or chunks. Allow the glaze to cool slightly before topping the desserts.