Get ready to tantalize your taste buds with our Spicy Chipotle Honey Salmon Bowls! Bursting with bold flavors and fresh ingredients, these bowls are a feast for the senses. Succulent salmon, marinated in a spicy chipotle honey glaze, is roasted to perfection and served over a bed of fluffy rice. Topped with a refreshing avocado feta salad and drizzled with a zesty cilantro lime sauce and creamy chipotle mayo, every bite is a symphony of flavors that will leave you craving more. Perfect for a quick and satisfying meal, these bowls are sure to become a favorite in your dinner rotation.
In our household, Spicy Chipotle Honey Salmon Bowls are a go-to dinner option for busy weeknights and leisurely weekends alike. It all started when I stumbled upon a recipe that combined the smoky heat of chipotle peppers with the sweetness of honey, creating a mouthwatering marinade for salmon. Intrigued by the flavor combination, I decided to give it a try and was instantly hooked. As the salmon roasted in the oven, filling the kitchen with its irresistible aroma, I prepared the avocado feta salad, tossing together creamy avocado, crisp cucumber, and tangy feta cheese with a hint of spice. When the timer finally dinged, signaling that dinner was ready, we eagerly assembled our bowls, spooning the tender salmon over fluffy rice and topping it with the vibrant avocado salad. With each bite, we savored the perfect balance of spicy, sweet, and tangy flavors, delighting in the culinary masterpiece we had created together.
Why These Spicy Chipotle Honey Salmon Bowls Are a Game Changer!
- Succulent salmon, marinated in a spicy chipotle honey glaze and roasted to perfection, creates a mouthwatering centerpiece for these bowls, offering a perfect balance of smoky heat and sweet honey goodness.
- The addition of a refreshing avocado feta salad adds a burst of freshness and texture, complementing the rich flavors of the salmon with creamy avocado, crisp cucumber, tangy feta cheese, and zesty lime.
- Drizzled with a zesty cilantro lime sauce and creamy chipotle mayo, these bowls are elevated to gourmet status, adding layers of flavor and complexity that will keep you coming back for more.
- Quick and easy to make, these bowls are perfect for busy weeknights or casual dinners with friends and family, offering a satisfying and flavorful meal that can be ready in no time.
Ingredients:
For the Salmon:
- 4 (4-6 ounce) salmon fillets, cut into bite-size chunks
- 90 milliliters (6 tablespoons) extra virgin olive oil, divided
- 15-30 milliliters (1-2 tablespoons) chopped chipotle in adobo
- 30 milliliters (2 tablespoons) plus 10 milliliters (2 teaspoons) honey, divided
- 15 milliliters (1 tablespoon) tamari or soy sauce
- Kosher salt and black pepper
- 15 milliliters (1 tablespoon) apple cider vinegar
- 1/2 cup fresh cilantro, chopped
For the Avocado Feta Salad:
- 2 avocados, diced
- 2 small cucumbers, chopped
- 1 serrano or jalapeño pepper, sliced
- 1/2 cup fresh cilantro, chopped
- 1/2 teaspoon ground cumin
- 115 grams (1/2 cup) crumbled feta cheese
- 30 milliliters (2 tablespoons) extra virgin olive oil
- 15 milliliters (1 tablespoon) lemon juice
- 15 milliliters (1 tablespoon) lime juice
For the Chipotle Mayo:
- 120 milliliters (1/2 cup) mayo
- 15-30 milliliters (1-2 tablespoons) chopped chipotle in adobo
- 10 milliliters (2 teaspoons) honey
Directions:
- Preheat the oven to 450°F (230°C).
- On a baking sheet, toss the salmon pieces with 45 milliliters (3 tablespoons) olive oil, chopped chipotle in adobo, 30 milliliters (2 tablespoons) honey, tamari (or soy sauce), and a pinch each of salt and pepper. Arrange in a single layer.
- Roast the salmon in the preheated oven for 10-15 minutes or until 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 45 milliliters (3 tablespoons) olive oil, 10 milliliters (2 teaspoons) honey, and apple cider vinegar. Stir in the chopped cilantro and season with salt and pepper. Set the sauce aside for serving.
- To make the salad, combine the diced avocados, chopped cucumbers, sliced serrano or jalapeño pepper, chopped cilantro, ground cumin, and crumbled feta cheese in a bowl. Toss with the olive oil, lemon juice, lime juice, and season with salt.
- For the chipotle mayo, combine all ingredients in a bowl and mix well.
- Spoon the salmon over bowls of cooked rice. Top with the avocado feta salad and drizzle the cilantro lime sauce over everything. Add a dollop of spicy chipotle mayo. Enjoy!
Notes:
- Adjust the amount of chopped chipotle in adobo according to your desired level of spiciness.
- Feel free to customize the salad with additional ingredients such as cherry tomatoes, red onion, or bell peppers.
- Leftover chipotle mayo can be stored in an airtight container in the refrigerator for up to one week and used as a delicious condiment for sandwiches, wraps, or burgers.
