Description
These Honey Chipotle Salmon Bowls are filled with flaky marinated salmon, creamy chipotle mayo, sweet peach salsa, rice, and fresh lettuce. This recipe is so flavorful and perfect for meal prep and quick weeknight dinners!
Ingredients
Units
Scale
- 1.5 pounds salmon filet, skin removed and cut into 1 inch cubes
For the Salmon Marinade
- zest and juice of 1 lime
- 1 teaspoon salt
- 1/2 teaspoon chipotle powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 tablespoons honey
- 2 tablespoons avocado oil
For the Spicy Chipotle Mayo
- 1/2 cup mayo
- 2 chipotle pepper in adobo
- 2 cloves garlic, minced or crushed
- juice and zest of 1 lime
- generous pinch of salt
- 1 tablespoon finely chopped cilantro
For the Bowls
- cilantro lime rice
- avocado cucumber peach salsa
- chopped butter lettuce
Instructions
- Marinate the Salmon: Whisk together all of the salmon marinade ingredients in a medium mixing bowl until well combined. Add the salmon chunks to the marinade and gently toss until they are well covered. Let marinade for at least 30 minutes.
- Make the Chipotle Mayo: While the salmon is marinating, add all of the chipotle mayo ingredients, except the cilantro, to a food processor or blender. Pulse or blend until well combined. Add the cilantro and pulse one more time to gently combine. Transfer to a small bowl and set aside.
- Cook the Salmon: Heat a large skillet over medium-high heat. Once hot, add 1 tablespoon of avocado oil to the pan and swirl until the pan is well coated. Use tongs to add the salmon pieces to the skillet and cook for 3-4 minutes per side until browned. You may have to do this in batches depending on how large your skillet is.
- Assemble the Bowls: Start with the rice and chopped butter lettuce and then add the salmon pieces, salsa, and a bit of chipotle mayo. Enjoy!
