Ingredients
Scale
- 4 salmon fillets (4-6 ounces each)
- 6 tablespoons extra virgin olive oil
- 1-2 tablespoons chopped chipotle in adobo sauce
- 2 tablespoons honey
- 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
- 2 avocados, diced
- 2 small cucumbers, chopped
- 1 serrano or jalapeño pepper, thinly sliced
- ½ teaspoon ground cumin
- ½ cup crumbled feta cheese
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- ½ cup mayonnaise
Instructions
- Preheat oven to 450°F (232°C).
- Toss salmon pieces on a baking sheet with olive oil, chipotle, honey, tamari, salt, and pepper.
- Roast for 10-15 minutes until cooked through; broil for the last minute for a charred finish.
- In a small bowl, whisk olive oil, honey, apple cider vinegar, and chopped cilantro; set aside.
- Combine diced avocados, cucumbers, cilantro, cumin, and feta in a mixing bowl; dress with olive oil and lime juice.
- For chipotle mayo, mix mayonnaise with chipotle and honey.
- Assemble bowls with rice as the base topped with salmon and salad; drizzle with cilantro dressing and add chipotle mayo.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 500g)
- Calories: 590
- Sugar: 11g
- Sodium: 530mg
- Fat: 33g
- Saturated Fat: 5g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 90mg