Recipe | Spicy Chipotle Honey Salmon Bowls
Smoky, slightly spicy, chipotle roasted salmon, with cilantro vinaigrette, served over bowls of steamed rice with a salted feta and avocado salad…plus some creamy chipotle mayo too. These colorful and fresh salmon bowls might seem involved, but they’re simple to make and full of so much flavor.
INGREDIENTS:
For Salmon:
4- 6oz Salmon Filets | Cut into bite size chunks
6 Tablespoons Extra Virgin Olive Oil
1-2 Tablespoons Chopped Chipotle in Adobo
4 Tablespoons plus 2 teaspoons Honey
1 Tablespoon Tamari or Soy Sauce
Salt & Pepper
1 Tablespoon Apple Cider Vinegar
1/2 Cup Cilantro
3-4 Cups Cooked Rice
Avocado Feta Salad:
2 Avocados | Diced
2 Small Cucumbers | Chopped
*1 Serrano or Jalapeno | 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
Chipotle Mayo:
1/2 Cup Mayo
1-2 Tablespoons Chopped Chipotle in Adobo
2 teaspoons Honey
*If you would prefer it to be less spicy use a Serrano Pepper instead of a Jalapeno, remove all seeds.
DIRECTIONS:
Preheat 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 of salt & pepper.
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 & pepper. Set the sauce aside for serving.
To make the Salad: Combine the avocado, cucumbers, serrano pepper(or jalapeno), cilantro, cumin, and feta in a bowl. Toss with the olive oil, lime juice, and season with salt.
For the Mayo: Combine all ingredients in a bowl & mix well.
Spoon the salmon over the bowls of rice. Top with the avocado salad and drizzle the cilantro lime sauce over everything. Add a dollop of spicy mayo. Enjoy!
Recipe Courtesy of Half-Baked Harvest | View Full Recipe Here