Description
Indulge in a delicious Chipotle Glazed Salmon Bowl with Avocado Feta Salad. Discover a flavorful and healthy dinner option today!
Ingredients
Scale
- 4 salmon fillets (6 oz each), skin-on
- 2 tablespoons olive oil
- 3 tablespoons honey or maple syrup
- 2 tablespoons adobo sauce from canned chipotle peppers
- 1 chipotle pepper in adobo, finely minced
- 2 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon lime juice
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- ½ cup crumbled feta cheese
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups cooked brown rice or quinoa
- 2 cups mixed greens
- 1 cup black beans, rinsed and drained
- Lime wedges for serving
Instructions
- Step 1: Prepare the Chipotle Glaze In a small bowl, whisk together the honey or maple syrup, adobo sauce, minced chipotle pepper, minced garlic, lime juice, smoked paprika, salt, and pepper until well combined. Reserve 2 tablespoons of the glaze for brushing during cooking.
- Step 2: Prepare the Salmon Pat the salmon fillets dry with paper towels and season lightly with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Place the salmon skin-side down in the hot pan and cook undisturbed for 4-5 minutes until the skin is crispy and the salmon is cooked about halfway through.
- Step 3: Glaze and Finish the Salmon Flip the salmon and brush the top (skin side up now) with half of the reserved glaze. Cook for 2 minutes, then carefully flip again. Brush the remaining glaze on the flesh side and cook for an additional 1-2 minutes until the salmon reaches your desired doneness (130-135°F for medium). Remove from heat and let rest.
- Step 4: Prepare the Avocado Feta Salad While the salmon cooks, combine the cherry tomatoes, red onion, feta cheese, cilantro, and jalapeño (if using) in a medium bowl. In a small separate bowl, whisk together the lime juice, olive oil, salt, and pepper. Add the diced avocados to the salad and gently toss with the dressing just before serving to prevent browning.
- Step 5: Assemble Your Bowls Divide the cooked rice or quinoa among four bowls. Top each with a portion of mixed greens and a spoonful of black beans. Place a glazed salmon fillet on each bowl, then add a generous portion of the avocado feta salad beside it. Garnish with additional cilantro and serve with lime wedges on the side.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg