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Honey Chipotle Salmon Bowls

A delicious, protein-packed meal featuring succulent salmon marinated in honey and chipotle, served with a refreshing corn and avocado salsa over rice.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Salmon Marinade
  • 1 pound salmon fillets, skin removed and cut into 1 – 1 1/2 inch cubes Rich in protein and omega-3 fatty acids.
  • 1 chipotle chipotle chile in adobo sauce, finely chopped Adds smoky heat.
  • 1 tablespoon adobo sauce
  • 1/2 lime lime, juiced Brightens up the flavors.
  • 1 tablespoon honey Sweetens and complements the spice.
  • 1/2 teaspoon garlic powder Adds aromatic depth.
  • 3/4 teaspoon kosher salt Enhances the flavors.
  • 1/2 teaspoon ground cumin Adds warmth.
For the Corn and Avocado Salsa
  • 2 cups grilled fresh corn or defrosted frozen fire-roasted corn Offers texture and sweetness.
  • 1 whole avocado, peeled and diced Adds creaminess.
  • 1/2 cup crumbed queso fresco For a tangy finish.
  • 1 whole jalapeño, seeds and vein removed and finely diced Provides fresh, spicy crunch.
  • 2 tablespoons chopped cilantro Adds freshness.
  • 1/2 lime lime, juiced Enhances flavor.
  • 1/2 teaspoon ground cumin Adds depth.
  • to taste teaspoon kosher salt Essential for seasoning.
For Serving
  • 2 cups cooked rice Forms the base of the bowl.
  • to taste cilantro and lime wedges For garnish.

Method
 

Marinating the Salmon
  1. Combine chipotle chile, adobo sauce, lime juice, honey, garlic powder, salt, and ground cumin in a bowl.
  2. Add salmon cubes and toss until well-coated.
  3. Cover and refrigerate for 30-60 minutes.
Cooking the Rice
  1. Prepare the rice according to package instructions.
Preparing the Salsa
  1. Combine grilled corn, diced avocado, crumbed queso fresco, jalapeño, cilantro, lime juice, ground cumin, and salt in a mixing bowl.
  2. Gently toss together and adjust seasoning to taste.
Baking the Salmon
  1. Preheat your oven to 450°F.
  2. Line a baking sheet with parchment paper.
  3. Spread the marinated salmon cubes in a single layer on the sheet.
  4. Bake for 7-12 minutes or until the salmon is opaque and flakes easily with a fork.
Assembling the Bowls
  1. In individual bowls, add 1/2 cup of rice as a base.
  2. Top each bowl with salmon and corn avocado salsa.
  3. Garnish with fresh cilantro and lime wedges.

Notes

Serve warm and consider pairing with chips or leafy greens. Store leftovers in airtight containers separately for up to 3 days.