Description
These Spicy Chipotle Honey Salmon Bowls are a vibrant, flavorful dish combining tender, roasted salmon chunks with a zesty avocado feta salad and a creamy chipotle mayo. Perfectly balanced with smoky chipotle, sweet honey, and fresh herbs, these bowls are a nutritious and satisfying meal ideal for a quick weeknight dinner or a casual gathering.
Ingredients
Units
Scale
Salmon:
- 4 salmon fillets (4-6 oz each), 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, to taste
- 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
Instructions
- Preheat the oven: Set your oven to 450° F to prepare for roasting the salmon.
- Prepare the salmon: In a large bowl, toss the bite-sized salmon chunks with 3 tablespoons of olive oil, chopped chipotle in adobo, honey, tamari or soy sauce, and a pinch of kosher salt and black pepper. Make sure all pieces are evenly coated.
- Roast the salmon: Arrange the salmon in a single layer on a lined baking sheet. Roast in the preheated oven for 10-15 minutes until cooked through. In the last minute, switch the oven to broil and broil the salmon for a light char on the edges. Remove and set aside.
- Make the avocado feta salad: In a bowl, combine diced avocados, chopped cucumbers, sliced serrano or jalapeño, fresh cilantro, ground cumin, and crumbled feta cheese. Drizzle with extra virgin olive oil, lemon juice, and lime juice. Gently toss to combine and season with salt to taste.
- Prepare the chipotle mayo: Mix mayonnaise with chopped chipotle in adobo and honey until smooth and well combined. Adjust chipotle quantity based on desired heat level.
- Assemble the bowls: Start with a base of cooked rice in each serving bowl. Top with the roasted chipotle honey salmon, then add a generous helping of the avocado feta salad. Drizzle chipotle mayo over the top or serve on the side. Garnish with fresh cilantro and a splash of apple cider vinegar if desired.
- Serve and enjoy: Serve the bowls warm or at room temperature for a delicious and satisfying meal that balances smoky, sweet, and tangy flavors.
Notes
- Adjust the amount of chipotle in adobo to control the spice level according to your preference.
- You can substitute tamari with soy sauce to keep it gluten-free or use coconut aminos for a soy-free option.
- For a lower calorie version, use Greek yogurt instead of mayonnaise for the chipotle mayo.
- Cooked rice can be white, brown, or a rice blend based on your preference.
- To save time, prepare the avocado feta salad and chipotle mayo ahead of time and refrigerate.
- If you prefer a milder flavor, omit the serrano or jalapeño from the salad.
- Adding a squeeze of lime juice just before serving brightens the dish.
Nutrition
- Serving Size: 1 bowl (approx. 1 salmon fillet with salad and rice)
- Calories: 520 kcal
- Sugar: 10 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 80 mg
