Spicy chipotle honey salmon bowl
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4 Servings
40 Minutes
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Inspiration
Another instant classic adapted by a Market regular from a recipe by Tieghan Gerard of Half Baked Harvest! Pro-tip: swap the riced cauliflower for regular rice, and the avocado for extra cucumber, and thank us later!
Ingredients
for the salmon:
4 (4-6 oz.) salmon filets, cut into bite-size chunks
6 Tbsp extra virgin olive oil
1-2 Tbsp chopped chipotle in adobo
2 Tbsp, plus 2 tsps honey
1 Tbsp tamari or soy sauce
1 Tbsp apple cider vinegar
1/2 cup fresh cilantro, chopped
3-4 cups cooked rice
kosher salt and black pepper
for the salad:
2 avocados, diced
2 small cucumbers, chopped
1 serrano or jalapeño, sliced
1/2 cup fresh cilantro, chopped
1/2 tsp ground cumin
1/2 cup crumbed feta cheese
2 Tbs extra virgin olive oil
1 Tbs lemon juice
1 Tbs lime juice
for the chipotle mayo:
1/2 cup mayo
1-2 Tbs chopped chipotle in adobo
2 tsp honey
Method
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 everything. Add a dollop of spicy mayo. Enjoy!