Description
Bold, sweet, and smoky Spicy Chipotle Honey Salmon Bowls served over fluffy rice with fresh avocado-corn salsa. This colorful bowl combines honey, chipotle peppers in adobo, lime, and spices with tender salmon for a flavorful and satisfying meal perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 1 pound salmon fillets, skin removed and cut into 1-inch cubes
- 1 chipotle chile in adobo sauce, finely chopped
- 1 tablespoon adobo sauce
- 1 tablespoon honey
- Juice of 1 lime
- 1/2 teaspoon crushed garlic powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup grilled corn kernels
- 1 ripe avocado, diced
- 1/2 cup queso fresco or feta cheese, crumbled
- 1 jalapeño, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 2 cups cooked rice
- Fresh cilantro foliage for garnish.
- Lime wedges for serving
Instructions
- In a bowl, mix honey, lime juice, adobo sauce, chopped chipotle chile, garlic powder, cumin, salt, and pepper.
- Add the salmon cubes and toss until evenly coated with the marinade. Cover and refrigerate for about 30 minutes.
- Cook the rice according to package instructions. For extra flavor, cook it in chicken broth and finish with lime juice and chopped cilantro.
- In another bowl, gently mix grilled corn, diced avocado, queso fresco, jalapeño, cilantro, lime juice, and a pinch of salt to create the avocado-corn salsa.
- Preheat the oven to 400°F (200°C) and line a baking sheet with foil or parchment paper.
- Arrange the marinated salmon cubes in a single layer on the prepared baking sheet.
- Bake for 10–12 minutes until the salmon is cooked through and flakes readily with a fork.
- Divide the cooked rice among serving bowls and top with the baked salmon.
- Spoon the avocado-corn salsa over each bowl and garnish with fresh cilantro and lime wedges before serving.
Notes
- For milder heat, use only the adobo sauce without the chipotle chile.
- Ensure salmon cubes are evenly sized so they cook at the same rate.
- Avoid overcooking the salmon to keep it tender and moist.
- Prepare the avocado-corn salsa just before serving to keep the avocado fresh and vibrant.
- Brown rice or cauliflower rice can be used instead of white rice for variation.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8
- Sodium: 400
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
- Cholesterol: 70
