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Cube the salmon into bite sized pieces.
Toss it with the spice blend of garlic powder, onion powder, dried oregano, salt, cracked black pepper, paprika and cayenne powder. Toss until the salmon is well coated. Set aside.
In a large mixing bowl, combine finely diced jalapeno, segmented orange, cubed avocado, chopped Italian parsley or cilantro, finely diced shallots, sliced mini cucumbers, lemon juice, olive oil, salt and cracked black pepper. Toss until well combined. Set aside.
Heat avocado oil in a non-stick pan over medium high heat. Add the seasoned cubed salmon to the pan. Cook to your liking.
Assemble the bowls. Add cooked rice to the bottom of both bowls. Top with spicy salmon bites, citrus avocado salad, and a pinch of furikake. Option to add some crushed peanuts for texture. Enjoy.