Ah, bacon! For many (myself included), the love of bacon runs deep. How can it not? Bacon is one of the most delicious foods to ever be invented. Typically, bacon strips are made from pork but, there are several other “sources” of bacon. For example, bacon could also be made from beef, turkey, and even soy!
Bacon (not from soy) is created from the belly or back parts of the animal of choice. Bacon, in any form, is almost always eaten as a breakfast food. Although, it makes an incredible addition to a variety of dishes. It is not the star on the plate, but it is definitely the most famous co-star!
Not too long ago, I was in search of something new to cook for dinner. I was desperately trying to find a recipe that would use things I already had on hand. It was then that I turned to Pinterest and found a recipe for an avocado salmon rice bowl. I read it, found inspiration, and created my own version and recipe. My recipe is as follows:
Salmon avocado rice bowl with avocado sauce and bacon topping
- Jasmine rice (number of cups varies depending on the number of people you are cooking for)
- Water (amount will depend on the amount of rice you are cooking )
- Salt for the water
- 1-1.5 tablespoons of garlic powder or finely chopped fresh garlic cooked in oil in a frying pan until tender and then added to the rice. Can do the same with onion if you wish.
- 1 pound salmon fillets (skin on)
- 2 tablespoons butter (for cooking)
- Salt to taste
- 1-2 ripe avocados
- Salt to taste
- My avocado sauce (secret recipe)
- Bacon strips (fried and crumbled)
- Optional herbs and seasonings can be added per your taste
This is a relatively quick meal to make since rice and salmon can usually both be cooked within 10-15 minutes. Timing can differ depending on the thickness of the salmon fillets as well as if the rice is “minute rice” or regular. Time your cooking accordingly.
- If you are not using leftover bacon then frying up the bacon in a frying pan should be done before anything else. Once they are fried, set the strips aside and allow them to drain onto a paper towel and cool.
- Cook rice as instructed on package. Salt the boiling water. Add garlic powder, onion powder or chopped cooked garlic and/or onions if you wish to. Salt finished rice to taste.
- Salmon fillets should be cooked simultaneously to ensure everything is finished around the same time and can be combined while warm. Using a deep-sided frying pan, melt the butter and make sure the bottom of the pan is coated before adding the salmon. Salmon fillets should be cooked with the skin side down. Can add salt or other seasonings as you desire.
- Prepare avocado by cutting it open, removing the pit (carefully) and salting it to taste. Cut the avocado into slices if you don’t mind large pieces of avocado, or diced if you prefer easier to eat bites.
- Use a plate or bowl to separate the salmon meat from the skin, then cut into smaller pieces.
- After each element is finished cooking, it is time to combine!
- First, spoon a desired amount of rice into a bowl
- Scoop your desired amount of salmon bits into the rice bowl and stir.
- Top with avocado slices, avocado sauce (or sauce of choice), and crumbled bacon!
Some similar recipes do not include a sauce of any kind and I don’t know of any that include crumbled bacon on top. In fact, the first time I made this recipe I did not have the bacon to add. The next time I made it is when I decided to experiment with sauces and reheat leftover bacon to crumble on top. Before this discovery, the dish was relatively simple and lacked the true depth of flavor or textures. Only after the sauce and bacon additions did the dish go from good to incredible! This is the power of bacon, even if it is only the co-star!
