Chipotle Honey Salmon Bowls
I am obsessed with hot honey. Hot honey drizzled over pepperoni pizza is my favorite meal. Honestly hot honey drizzled on anything is my favorite meal. If you also enjoy the mingling of sweet and spicy, but want something a healthier than a slice of pizza, bookmark this chipotle honey salmon bowl recipe for your next weeknight dinner. Chipotle in adobo sauce and sweet honey marry to make the perfect marinade in this go-to recipe.
Serving Size: 2 Bowls
The Salmon
1 package of salmon
2 tablespoons of chopped chipotle in adobo
1 tablespoon of honey
1 tablespoon of soy sauce
The Bowls
2 cups of cooked rice (Tip: Trader Joes has frozen jasmine rice that is a huge time saver!)
1 jalapeño
1 cucumber
1 avocado
1/2 cup of crumbled feta
The Dressing
1/2 lemon (squeezed)
1/2 lime (squeezed)
2 tablespoons of olive oil
2 tablespoons of honey
Directions
The Salmon
Preheat your oven to 450 degrees. Cut your salmon into bite-sized cubes and place on a pyrex or baking sheet. In no particular order, measure out and drizzle your chopped chipotle in adobo sauce, honey, and soy sauce onto the salmon. Make sure you move the salmon around so each cube is well lathered in the mixture. Place the pyrex or baking sheet in the preheated oven and set the timer for 15 minutes.
The Dressing
Take an empty cup. Put 2 tablespoons of olive oil and 2 tablespoons of honey into the cup. Cut a lemon and a lime in half. Squeeze half of the lemon and the lime into the cup. Take a fork and whisk the mixture until combined. Optional: add a few sprinkles of pepper and red pepper flakes to give your dressing a kick!
The Bowl
Place rice into each bowl. Chop up one jalapeño, one cucumber, and one avocado, and distribute the veggies amongst the two bowls. Take your cooked salmon and place a serving on top of the rice next to the veggies. Sprinkle with feta, drizzle your dressing on top, mix it all up, and enjoy!
