Description
These Spicy Chipotle Honey Salmon Bowls are a vibrant and flavorful meal that’s perfect for a healthy and satisfying lunch or dinner. Tender salmon bites are roasted with a smoky chipotle honey glaze, then served over rice with a refreshing avocado feta salad and a creamy chipotle mayo. The combination of sweet, spicy, and savory flavors makes this dish an absolute winner!
Ingredients
Units
Scale
Salmon:
-
- 4 (4-6 ounce) salmon fillets, cut into bite-size chunks
- 6 tablespoons extra virgin olive oil
- 1 1/2 tablespoons chopped chipotle in adobo
- 2 tablespoons, plus 2 teaspoons honey
- 1 tablespoon tamari or soy sauce
- Kosher salt and black pepper
Cilantro Lime Sauce:
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- 1 tablespoon apple cider vinegar
- 1/2 cup fresh cilantro, chopped
Avocado Feta Salad:
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- 2 avocados, diced
- 2 small cucumbers, chopped
- 1 serrano or jalapeño, sliced
- 1/2 cup fresh cilantro, chopped
- 1/2 teaspoon ground cumin
- 1/2 cup crumbled feta cheese
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
Chipotle Mayo:
-
- 1/2 cup mayo
- 1 1/2 tablespoons chopped chipotle in adobo
- 2 teaspoons honey
Rice:
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- 3 1/2 cups cooked rice
Instructions
- Preheat Oven:
- Preheat the oven to 450°F (232°C).
- Prepare Salmon:
- On a baking sheet, toss the salmon pieces with 3 tablespoons olive oil, chipotle in adobo, 2 tablespoons honey, tamari (or soy sauce), and a pinch each of salt and pepper.
- Arrange in a single layer.
- Roast Salmon:
- Roast for 10-15 minutes, or until the salmon is cooked to your liking.
- During the last minute, switch the oven to broil and broil until lightly charred.
- Set the salmon aside.
- Make Cilantro Lime Sauce:
- In a small bowl, whisk together 3 tablespoons olive oil, 2 teaspoons honey, and the apple cider vinegar.
- Stir in the cilantro and season with salt and pepper.
- Set the sauce aside for serving.
- Make Avocado Feta Salad:
- In a bowl, combine the avocado, cucumbers, serrano pepper, cilantro, cumin, and feta.
- Toss with the olive oil, lime juice, lemon juice, and season with salt.
- Make Chipotle Mayo:
- In a bowl, combine all chipotle mayo ingredients.
- Assemble Bowls:
- Spoon the cooked rice into bowls.
- Top with the roasted salmon.
- Add the avocado salad.
- Drizzle the cilantro lime sauce over everything.
- Add a dollop of spicy chipotle mayo.
- Serve:
- Enjoy!
Notes
- Adjust the amount of chipotle in adobo and serrano pepper to your spice preference.
- You can use brown rice or quinoa instead of white rice.
- For a milder flavor, use jalapeño instead of serrano pepper.
- If you don’t have tamari, you can use soy sauce.
- For a vegan version, omit the feta cheese and use a vegan mayo.
- Garnish with extra cilantro or lime wedges for added freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: 600kcal
- Sugar: 15g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 8g
- Unsaturated Fat: 32g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg
