One-pot salmon & avocado rice bowls

40 ingredients, infinite dinners.

Eating salmon and avocado in one meal feels so luxurious to me. Silky, plush, I’m rich! What’s so wonderful about the pair is that they share a buttery-soft texture, but one tastes like the sea and the other the earth.

Here, they meet up in a rice bowl along with a bracing, punchy vinaigrette loaded with raw ginger and scallions. Feel free to add other vegetables to the bowl, such as raw, thinly sliced cucumbers or radishes, or steamed or blanched asparagus or snap peas.

This is one of the recipes I developed for Primavera Avocados, which ships the best avocados to you. A little slice of California showing up at your doorstep? Talk about luxury.

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For 2

• 1 cup long-grain white rice

• Salt

• 2 salmon or other 1-inch-thick fillets (5 to 6 ounces each)

• 1 bunch of scallions

• 1 inch ginger

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons Sherry vinegar

• Small handful cilantro

• 1 large, ripe avocado

• Toasted sesame seeds, for serving

1. In a medium pot, bring 1 ¾ cups water to a boil. Add 1 cup rice and 1 teaspoon salt, stir to combine, cover, reduce heat to low, and cook for 12 minutes.

2. Meanwhile, pat 2 salmon fillets dry. Set aside while you make the ginger-scallion vinaigrette: Thinly slice 1 bunch of scallions and finely chop 1 inch ginger (no need to peel). Transfer to a medium bowl along with 3 tablespoons olive oil, 2 tablespoons Sherry vinegar, and a pinch of salt. Stir to combine.

3. When the 12 minutes are on the rice are up, add the salmon, skin side down if there’s skin, on top of the rice. Cover and cook until the salmon is just opaque and the rice is tender, another 6 to 8 minutes. Turn off the heat and let sit for 2 to 5 minutes.

4. Thinly slice the stems and leaves from a small handful of cilantro. Stir into the vinaigrette. Use a fork to transfer the salmon and rice to bowls or plates. Top each bowl with half of 1 avocado, then top with the ginger-scallion vinaigrette and sesame seeds.

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