Name: Chipotle Honey Salmon Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican-American
Ingredients: 4 salmon fillets, about 6 oz each; 2 tablespoons olive oil; 3 tablespoons honey; 2 tablespoons minced chipotle peppers in adobo sauce; 1 tablespoon fresh lime juice; 2 garlic cloves, minced; 1 teaspoon smoked paprika; Salt and freshly ground black pepper, to taste; 3 cups cooked jasmine or brown rice; 1 cup corn kernels, grilled or roasted preferred; 1 cup black beans, rinsed and drained; 1 cup cherry tomatoes, halved; 1 avocado, sliced; ½ red onion, thinly sliced; Fresh cilantro, chopped, for garnish; Lime wedges, for serving; ½ cup Greek yogurt or sour cream (optional); 1 tablespoon fresh lime juice (for creamy drizzle); 1 teaspoon honey (for creamy drizzle); ½ teaspoon chipotle powder or adobo sauce (for creamy drizzle)

Description

Chipotle Honey Salmon Bowls are a delicious combination of baked salmon fillets glazed with a sweet and smoky chipotle honey sauce, served over a bed of rice with fresh toppings.

Ingredients

Scale

4 salmon fillets, about 6 oz each
2 tablespoons olive oil
3 tablespoons honey
2 tablespoons minced chipotle peppers in adobo sauce
1 tablespoon fresh lime juice
2 garlic cloves, minced
1 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
3 cups cooked jasmine or brown rice
1 cup corn kernels, grilled or roasted preferred
1 cup black beans, rinsed and drained
1 cup cherry tomatoes, halved
1 avocado, sliced
½ red onion, thinly sliced
Fresh cilantro, chopped, for garnish
Lime wedges, for serving
½ cup Greek yogurt or sour cream (optional)
1 tablespoon fresh lime juice (for creamy drizzle)
1 teaspoon honey (for creamy drizzle)
½ teaspoon chipotle powder or adobo sauce (for creamy drizzle)

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Instructions

Set the oven to 400°F and line a baking sheet with parchment paper.
In a small bowl, whisk together olive oil, honey, minced chipotle peppers, lime juice, garlic, smoked paprika, salt, and black pepper until fully combined.
Brush each salmon fillet generously with the prepared glaze, reserving some for later. Arrange fillets on the lined baking sheet and bake for 12 to 15 minutes until cooked through and slightly caramelized.
While salmon bakes, combine Greek yogurt or sour cream with lime juice, honey, and chipotle powder in a small bowl. Stir until smooth and set aside.
Divide the cooked rice among four serving bowls. Top each with baked salmon, corn kernels, black beans, cherry tomatoes, avocado slices, and red onion.
Drizzle reserved glaze and creamy sauce over the bowls. Garnish with chopped cilantro and serve alongside lime wedges.

Notes

Adjust the amount of chipotle based on your spice preference.
Use brown rice for a healthier option.
Leftovers can be stored in the refrigerator for up to 2 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Baking
Cuisine: Mexican-American

Nutrition

Serving Size: 1 bowl
Calories: 600
Sugar: 15g
Sodium: 300mg
Fat: 25g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 70g
Fiber: 12g
Protein: 35g
Cholesterol: 70mg