Spicy Chipotle Honey Salmon Bowls.
Rating
Colorful and fresh, these bowls may seem involved but they're actually simple to make and full of so much flavor!
Ingredients
- 4 (4-6 ounce) salmon filets, cut into bite-size chunks
- 6 tablespoons extra virgin olive oil
- 1-2 tablespoons chopped chipotle in adobo
- 2 tablespoons, plus 2 teaspoons honey
- 1 tablespoon tamari or soy sauce
- kosher salt and black pepper
- 1 tablespoon apple cider vinegar
- ½ cup fresh cilantro, chopped
- 3-4 cups cooked rice
- Avocado Feta Salad
- 2 avocados, diced
- 2 small cucumbers, chopped
- 1 serrano or jalapeño, sliced
- ▢1/2 cup fresh cilantro, chopped
- ▢1/2 teaspoon ground cumin
- ½ cup crumbed feta cheese
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- Chipotle Mayo
- ½ cup mayo
- 1-2 tablespoons chopped chipotle in adobo
- 2 teaspoons honey
Instructions
- Preheat the oven to 450° F.
- 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 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.
- 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.
- To make the salad. Combine the avocado, cucumbers, serrano pepper, cilantro, cumin, and feta in a bowl. Toss with the olive oil, lime, lemon juice, and season with salt.
- For the mayo, combine all ingredients in a bowl.
- Spoon the salmon over the bowls of rice. Top with the avocado salad and drizzle the cilantro lime sauce over everyting. Add a dollop of spicy mayo. Enjoy!
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