Description
A vibrant and flavorful bowl featuring chipotle-glazed salmon, creamy avocado, tangy feta, and fresh vegetables over rice or greens.
Ingredients
Scale
- For the Salmon:
- 4 (6 oz) salmon fillets
- 2 tablespoons chipotle peppers in adobo sauce, minced
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Salt and black pepper to taste
- For the Avocado Feta Salad:
- 2 ripe avocados, diced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped red onion
- 2 tablespoons chopped fresh cilantro
- Juice of 1 lime
- Salt and black pepper to taste
- For the Bowl:
- 2 cups cooked rice (white, brown, or cilantro-lime)
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh or thawed frozen)
- 1/2 cup black beans, drained and rinsed
- Optional: sliced radishes, chopped lettuce, or fresh greens
Instructions
- Preheat oven to 400°F (200°C) or preheat a grill to medium-high.
- In a small bowl, combine minced chipotle peppers, honey, olive oil, garlic, salt, and pepper.
- Brush the chipotle glaze generously over the salmon fillets.
- Place salmon on a lined baking sheet or grill grates. Bake for 12-15 minutes (or grill for 4-5 minutes per side) until fish flakes easily with a fork.
- While salmon cooks, prepare the avocado feta salad: In a medium bowl, gently toss diced avocado, crumbled feta, red onion, cilantro, lime juice, salt, and pepper. Set aside.
- Assemble the bowls: Divide cooked rice among serving bowls. Top with cherry tomatoes, corn, black beans, and any optional greens.
- Place a chipotle-glazed salmon fillet on each bowl.
- Spoon the avocado feta salad over the salmon or on the side.
- Serve immediately, optionally garnished with extra cilantro or lime wedges.
Notes
For a gluten-free version, ensure your chipotle peppers and honey are certified gluten-free. The avocado feta salad is best made fresh and not stored overnight. For extra heat, add a dash of cayenne to the glaze.
Nutrition
- Calories: 650
- Sugar: 12g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 42g