Salmon fillet over Brown rice with fresh Pico de gallo, grilled red bell pepper and sriracha creme sauce, and avocado

You will need:

• 1 1/2 Brown or white rice
• 2 Salmon Fillet
• Taco seasoning
• 1 Large red bell pepper
• 4 tablespoons vegetable oil
• 1 cup cherub tomatoes
• Cilantro
• Jalapeno
• White onion
• 1/2 cup sour cream
• Sriracha 
• 1 whole avocado

Directions:

- Prepare rice in rice cooker or on stove top

- Prepare pico de gallo. See my Pico recipe if needed!!

- Add desired amount of sriracha sauce to 1/2 cup sour cream, mix well and place in fridge for later.

- Slice avocado, or mash to use as garnish. You can even add some onion cilantro, and salt to the mash for more of a guacamole if desired!

- Cover salmon in taco seasoning on one side and poach in a shallow pan with water (enough to cover half the fillets) about 5 minutes or until most of the water is evaporated. Flip and cook on other side another 5 minutes. Salmon will start to brown when the water fully evaporates. watch it to make sure it doesn't burn. Flip it a few times if it still needs some cooking time to make sure the fillet doesn't burn on one side. you can always add small amounts of water back into the pan until salmon is fully cooked.

- Slice the Bell pepper into 1/4 inch slices and grill in a pan with vegi oil on medium heat until tender and slightly blackened. 

Tip: I usually cook them with the lid on the pan for the first 5-7 minutes to get a steam on them, then remove the lid and continue cooking another 3-5 minutes.

- Plate rice on bottom, then Salmon. Add Bell pepper, and sriracha creme sauce. Garnish with pico and avocado/guacamole. Serve with warm tortillas or Chips, or just by itself!