Step 1

Start by cubing the wild salmon and adding it to a bowl. Drizzle it with avocado oil, and season with a pinch of salt, smoked paprika, garlic powder, chile lime seasoning, and lime juice. Give it a good mix, then let it sit for a few minutes to absorb the flavors.

Step 2

In a small bowl, add mayo, lime juice, a pinch of salt, and chipotle seasoning paste. Give it a good mix, taste, then adjust. If you want it more citrusy, add more lime. If you want it more creamy, add more mayo!

Step 3

Cook your rice of choice according to the instructions on the package. Then cut your bok choy in half, slice the jalapenos, and dice up the avocado and cilantro.

Step 4

In a large pan over medium-high heat, pan-fry your salmon. After 2 minutes, flip the salmon cubes and let them cook for an additional 2 minutes or until done to your liking.

Step 5

Drizzle the baby bok choy with some avocado or olive oil, season with salt and pepper, then place it face up in a pan over medium heat with 1/4 cup water. Close the lid and let it steam for about 2-3 minutes. Flip over, and cook for about 2 minutes.

Step 6

When the salmon is done, place your rice and bok choy at the bottom of the bowl as a base. Then add the salmon and top it up with the jalapeño, avocado slices, cilantro, and chipotle adobo sauce. Enjoy!