Description
Succulent Chipotle Honey Salmon Bowl brings smoky-sweet Mexican coastal flavors to your dinner plate. Zesty salmon nestled over fluffy rice creates a perfect harmony of spicy and sweet notes for quick, satisfying dining.
Ingredients
Scale
Salmon:
Protein:
- 4 salmon filets (4–6 ounces / 113–170 grams), cut into bite-size chunks
Oils and Liquids:
- 6 tablespoons extra virgin olive oil, divided
- 2 tablespoons + 2 teaspoons honey, divided
- 1 tablespoon tamari or soy sauce
- 1 tablespoon apple cider vinegar
Seasonings and Herbs:
- 1–2 tablespoons chopped chipotle in adobo
- ½ cup fresh cilantro, chopped
- Kosher salt, to taste
- Black pepper, to taste
Accompaniment:
- 3–4 cups cooked rice
Avocado Feta Salad:
Vegetables and Herbs:
- 2 avocados, diced
- 2 small cucumbers, chopped
- 1 serrano or jalapeno, sliced
- ½ cup fresh cilantro, chopped
Dairy and Seasonings:
- ½ cup crumbled feta cheese
- ½ teaspoon ground cumin
Oils and Liquids:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
Chipotle Mayo:
Base:
- ½ cup mayonnaise
Seasonings:
- 1–2 tablespoons chopped chipotle in adobo
- 2 teaspoons honey
Instructions
- Preheat the oven to a high temperature of 450°F (232°C), creating an intense heat perfect for roasting salmon.
- Coat salmon pieces with a vibrant marinade combining olive oil, smoky chipotle peppers, golden honey, umami-rich tamari, and a sprinkle of salt and pepper.
- Arrange salmon on a baking sheet in a single layer, ensuring even cooking and maximum flavor absorption.
- Roast the salmon for 10-15 minutes until perfectly cooked, then activate the broiler for a final minute to achieve a delectable caramelized exterior.
- Craft a zesty cilantro sauce by whisking olive oil, honey, and tangy apple cider vinegar until well combined.
- Fold fresh chopped cilantro into the sauce, seasoning with salt and pepper to enhance the herbaceous notes.
- Create a refreshing avocado salad by combining creamy diced avocado, crisp cucumbers, spicy serrano peppers, and aromatic cilantro.
- Elevate the salad with a bright citrus dressing of olive oil, lemon and lime juices, then season with salt and a hint of cumin.
- Gently incorporate crumbled feta cheese, adding a creamy and tangy dimension to the salad.
- Prepare a luscious chipotle mayo by blending mayonnaise with smoky chipotle peppers and a touch of honey until silky smooth.
- Build the bowl by creating a base of fluffy rice, then carefully layer the roasted salmon on top.
- Generously spoon the avocado feta salad alongside the salmon.
- Drizzle the vibrant cilantro sauce over the bowl and add a generous dollop of spicy chipotle mayo.
- Serve immediately to preserve the optimal temperature and texture of each component.
Notes
- Customize the heat level by adjusting the amount of chipotle in adobo sauce for those who prefer milder or spicier flavors.
- Choose wild-caught salmon for a more sustainable and nutritionally dense option that enhances the overall dish quality.
- Create a gluten-free version by using tamari instead of soy sauce and ensuring all other ingredients are certified gluten-free.
- Prep ingredients in advance to streamline cooking and reduce
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 6 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 70 mg