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Spicy Chipotle Honey Salmon Bowls Recipe

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4.1 from 6 reviews

Spicy Chipotle Honey Salmon Bowls combine tender, roasted salmon chunks glazed with a smoky, sweet chipotle honey sauce, served over fluffy rice and topped with a refreshing avocado feta salad. Finished with a zesty cilantro lime drizzle and a creamy chipotle mayo, this vibrant and flavorful dish is perfect for a nutritious and satisfying meal.

Ingredients

Salmon and Marinade

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

Rice Base

  • 3-4 cups cooked rice (white, brown, or your choice)

Avocado Feta Salad

  • 2 avocados, diced
  • 2 small cucumbers, chopped
  • 1 serrano or jalapeño pepper, 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
  • Kosher salt, to taste

Chipotle Mayo

  • 1/2 cup mayonnaise
  • 1-2 tablespoons chopped chipotle in adobo
  • 2 teaspoons honey

Instructions

  1. Preheat the Oven: Preheat your oven to 450°F (232°C) to prepare for roasting the salmon, ensuring a high heat for a nicely roasted finish.
  2. Marinate and Roast the Salmon: On a baking sheet, toss the salmon chunks with 3 tablespoons of olive oil, chopped chipotle in adobo, 2 tablespoons of honey, tamari or soy sauce, and a pinch each of kosher salt and black pepper. Arrange the salmon in a single layer to ensure even cooking. Roast in the preheated oven for 10-15 minutes until the salmon is cooked through. In the final minute, switch the oven to broil and broil briefly until the salmon pieces are lightly charred for added smoky flavor. Remove and set aside.
  3. Prepare the Cilantro Lime Sauce: In a small bowl, whisk together 3 tablespoons of olive oil, 2 teaspoons honey, and apple cider vinegar. Stir in the chopped cilantro, then season with kosher salt and black pepper to taste. This sauce will add a fresh, tangy finish to the bowls.
  4. Make the Avocado Feta Salad: In a medium bowl, combine diced avocado, chopped cucumbers, sliced serrano or jalapeño, chopped cilantro, ground cumin, and crumbled feta cheese. Drizzle with olive oil, lemon juice, and lime juice. Toss well and season with kosher salt to enhance the flavors.
  5. Prepare the Chipotle Mayo: In a small bowl, mix together mayonnaise, chopped chipotle in adobo, and honey until smooth and well combined. This spicy, sweet mayo adds creamy heat to the dish.
  6. Assemble the Bowls: Divide the cooked rice among four bowls. Top each with the roasted chipotle honey salmon pieces, then add a generous portion of the avocado feta salad. Drizzle with the cilantro lime sauce and finish with a dollop of the chipotle mayo. Serve immediately and enjoy!

Notes

  • Adjust the amount of chipotle in adobo to control the heat level according to your preference.
  • Use gluten-free tamari to keep the recipe gluten-free if needed.
  • For lower sodium, reduce or omit the added salt and tamari.
  • Cook rice ahead of time or use leftover rice to save prep time.
  • Broiling at the end adds a nice char to the salmon, but watch closely to avoid burning.
  • This recipe can be easily customized with quinoa or cauliflower rice as a base for different dietary needs.

Find it online: https://recipesbyliza.com/spicy-chipotle-honey-salmon-bowls-recipe/