Description

Delicious and vibrant Spicy Chipotle Honey Salmon Bowls featuring tender roasted salmon chunks glazed with a smoky chipotle honey sauce, served over a bed of fluffy rice and topped with a refreshing avocado feta salad and a creamy chipotle mayo. Perfectly balanced with smoky, sweet, tangy, and fresh flavors, this easy-to-make bowl is ideal for a healthy and flavorful meal.

Ingredients

Units Scale

Salmon and Marinade

4 (4-6 oz) salmon fillets, cut into bite-size chunks
6 tbsp extra virgin olive oil (divided)
1-2 tbsp chopped chipotle in adobo
2 tbsp honey
1 tbsp tamari or soy sauce
Kosher salt and black pepper, to taste
1 tbsp apple cider vinegar
1/2 cup fresh cilantro, chopped
3-4 cups cooked rice

Avocado Feta Salad

2 avocados, diced
2 small cucumbers, chopped
1 serrano or jalapeño pepper, sliced
1/2 cup fresh cilantro, chopped
1/2 tsp ground cumin
1/2 cup crumbled feta cheese
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp lime juice

Chipotle Mayo

1/2 cup mayonnaise
1-2 tbsp chopped chipotle in adobo
2 tsp honey

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 450° F to prepare for roasting the salmon.
Prepare Salmon: On a baking sheet, toss the salmon chunks with 3 tablespoons of olive oil, the chopped chipotle in adobo, 2 tablespoons of honey, tamari or soy sauce, and a pinch of kosher salt and black pepper. Spread the salmon evenly in a single layer.
Roast Salmon: Roast the salmon in the oven for 10-15 minutes, depending on your preferred level of doneness. During the last minute, switch the oven to broil and broil the salmon until it develops a lightly charred exterior. Remove from the oven and set aside.
Prepare Avocado Feta Salad: In a bowl, combine diced avocados, chopped cucumbers, sliced serrano or jalapeño, fresh cilantro, ground cumin, crumbled feta, olive oil, lemon juice, and lime juice. Gently mix to combine all ingredients well and set aside.
Make Chipotle Mayo: In a small bowl, mix mayonnaise with chopped chipotle in adobo and honey until smooth and well combined.
Assemble Bowls: Arrange cooked rice into serving bowls. Top with roasted chipotle honey salmon chunks, then add a generous scoop of avocado feta salad. Drizzle with the prepared chipotle mayo and sprinkle with fresh cilantro if desired.
Serve: Serve the bowls immediately for a fresh, spicy, and satisfying meal.

Notes

You can adjust the amount of chipotle in adobo to control the spice level.
Substitute tamari with gluten-free soy sauce to make it gluten-free.
Use fresh lime and lemon juice for the best salad flavor.
For extra crispiness, broil the salmon for a longer time but watch carefully to avoid burning.
Cook rice ahead of time or use day-old rice for better texture.
Store any leftovers in separate containers to maintain texture and freshness.

Nutrition

Serving Size: 1 bowl (approx. 350g)
Calories: 520
Sugar: 10g
Sodium: 600mg
Fat: 30g
Saturated Fat: 6g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 30g
Cholesterol: 80mg