Description
Discover a delicious recipe for Chipotle Glazed Salmon Bowl with Avocado Feta Salad. Try it now for a tasty and nutritious meal!
Ingredients
Scale
For the Salmon:
- 4 salmon fillets (4–6 ounces each), cut into bite-sized pieces
- 6 tablespoons extra virgin olive oil
- 1–2 tablespoons chopped chipotle in adobo sauce
- 2 tablespoons honey, plus 2 teaspoons
- 1 tablespoon tamari or soy sauce
- Kosher salt and black pepper, to taste
- 1 tablespoon apple cider vinegar
- ½ cup fresh cilantro, chopped
- 3–4 cups cooked rice
For the Avocado Feta Salad:
- 2 avocados, diced
- 2 small cucumbers, chopped
- 1 serrano or jalapeño pepper, thinly sliced
- ½ cup fresh cilantro, chopped
- ½ teaspoon ground cumin
- ½ cup crumbled feta cheese
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- For the Chipotle Mayo:
- ½ cup mayonnaise
- 1–2 tablespoons chopped chipotle in adobo sauce
- 2 teaspoons honey
Instructions
- Step 1: Preheat the Oven : Preheat your oven to 450°F (232°C).
- Step 2: Prepare the Salmon :On a baking sheet, toss the salmon pieces with 3 tablespoons of olive oil, chopped chipotle in adobo, 2 tablespoons of honey, tamari (or soy sauce), and a pinch of salt and pepper. Arrange the salmon in a single layer. Roast the salmon for 10-15 minutes, or until the fish is cooked through. In the last minute of cooking, switch the oven to broil and broil until the salmon has lightly charred. Remove from the oven and set aside.
- Step 3: Make the Cilantro Lime Sauce : In a small bowl, whisk together 3 tablespoons of olive oil, 2 teaspoons of honey, and apple cider vinegar. Stir in chopped cilantro and season with salt and pepper. Set aside for serving.
- Step 4: Prepare the Avocado Feta Salad : In a mixing bowl, combine diced avocados, chopped cucumbers, sliced serrano (or jalapeño) pepper, cilantro, ground cumin, and crumbled feta. Toss the ingredients with olive oil, lemon juice, lime juice, and season with salt.
- Step 5: Make the Chipotle Mayo: In a bowl, combine mayonnaise, chipotle in adobo, and honey. Stir well to combine.
- Step 6: Assemble the Bowls: Spoon cooked rice into serving bowls. Top with the roasted chipotle-glazed salmon.
Add a generous serving of the avocado feta salad.
Drizzle the cilantro lime sauce over the top and add a dollop of the chipotle mayo.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg