Bold Chili Lime Salmon served with Cilantro Rice Bowls

Ingredients

• 2 1/2 g salt
• 4 g fresh cilantro, chopped up
• 1 g red pepper flakes
• 3 g chili powder
• 2 cloves garlic, minced
• 15 ml honey
• 22 ml olive oil or melted butter
• 5 g lime zest
• 45 ml lime juice, freshly squeezed
• 450 g salmon fillets
• 1 avocado, sliced
• 150 g corn (kernels)
• 1 batch cilantro lime rice
• 1/2 large red onion, cut in strips
• 2 red bell peppers, sliced up
• 15 ml olive oil
• 15–30 ml water (add as much as you want)
• pinch salt
• 10 ml honey
• 15–30 ml sriracha, ramp it up if you like it hot
• 60 g Greek yogurt
• 30 ml mayo