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Chipotle Glazed Salmon Bowl with Avocado Feta Salad

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Experience the perfect combination of bold flavors and refreshing ingredients with our Chipotle Glazed Salmon Bowl with Avocado Feta Salad. This vibrant dish features succulent salmon coated in a smoky chipotle glaze, paired with a creamy avocado feta salad that adds a delightful crunch.

Ingredients

Scale
  • 4 salmon fillets (46 ounces each), cut into bite-sized pieces
  • 6 tablespoons extra virgin olive oil
  • 12 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
  • 34 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
  • 12 tablespoons chopped chipotle in adobo sauce
  • 2 teaspoons honey

Instructions

  1. Preheat your oven to 450°F (232°C).
  2. On a baking sheet, combine salmon pieces with 3 tablespoons of olive oil, chipotle sauce, honey, tamari, salt, and pepper. Arrange in a single layer.
  3. Roast the salmon for 10–15 minutes until cooked through; broil for an additional minute for charred flavor.
  4. In a small bowl, whisk together 3 tablespoons of olive oil, honey, apple cider vinegar, cilantro, salt, and pepper for the cilantro lime sauce.
  5. In a mixing bowl, combine diced avocados, cucumbers, sliced pepper, cilantro, cumin, feta cheese; toss with olive oil and citrus juices.
  6. For chipotle mayo: mix mayonnaise with chipotle sauce and honey.
  7. Assemble bowls with cooked rice topped with salmon and avocado salad; drizzle with cilantro lime sauce and add chipotle mayo.

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