HONEY AND LIME SALMON BOWLS

bri and i just returned from a very extravagant weekend in napa so a healthy lunch was in order. ivan dreamed up this little combo and it was so delicious. the quality of your salmon does matter, we got ours from whole foods, center cut filets and it was about $18 for three servings of sustainable raised farmed salmon. you could also spring for the wild caught salmon if it’s in your budget. also, ivan toasts his rice before cooking it which is something i’ll be doing from now on, it really brings out the flavor. bri and i are going to dinner at the newly opened Red Herring tonight. they are doing an 8 course tasting menu with wine and cocktail pairings. super excited to try it out, it’s owned by the cutest husband wife duo and it’s supposed to be amazing! -joanie

honey and lime salmon:
• 3 fresh salmon fillets
• salt and pepper
• 1 garlic clove
• honey
• 1/2 lime juiced + more for serving

cherry tomato salad:
• 2 cups cherry tomatoes sliced
• 1/4 cup feta cheese
• 1 tablespoon olive oil
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon sea salt
• 1 cup basil chopped

cilantro lime brown rice:
• 2 cups brown rice
• 1/2 cup chopped cilantro
• 1 lime juiced
• 1 tablespoon olive oil
• 1/4 white onion diced
• 1 garlic clove diced

preheat oven to 375. in a medium sized pot heat the olive oil on medium heat. cook the diced onions until they begin to be translucent. add the brown rice and diced garlic clove. stir until rice has slightly toasted about 5 minutes. add 4 cups of water and 2 teaspoons of salt and cook 40 minutes on low heat. remove from heat and add the lime juice and cilantro.

on a baking sheet, lay tin foil. lightly coat the surface with olive oil and place the salmon fillets. garnish with salt and pepper, lime juice and the 1 garlic clove diced. bake for 10 minutes. remove and brush honey on each fillet. set your broiler on high and bake for an additional 5 minutes. keep vigilant to prevent them from burning.

to make the cherry tomato salad, slice 2 cups of cherry tomatoes. mix with the olive oil, balsamic vinegar, feta cheese, basil and sea salt.

styling by: joanie cusack and ivan solis
photos by: ivan solis
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