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Export 14 ingredients for grocery delivery
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!
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