Tonight I decided to try this recipe for Spicy Chipotle Honey Salmon Bowls from Half Baked Harvest. I did make some changes to the recipe like I always do 🙂 This meal is a tasty piece of glazed salmon over rice with avacado cucumber salad and spicy mayo. All the parts of this dish really complement each other, and we loved this and I’d make it again for sure. I have been getting this really good quality salmon at Sam’s club and I just throw it into my freezer until I want to use it.
To make the glaze even more flavorful, I added some garlic to the glaze, and I blended it up in my little cup size blender cup, since it uses chipotles in adobo, which are full sized peppers, so you would either need to chop them really fine, or blend like I did. I also made a dressing and just put it all on the cucumber salad, and then drizzled it on after scooping out the veggies. I kept my salmon in larger pieces for ease of cooking.
I made my mayo with sriracha and some chipotle powder and garlic powder instead of more chipotles in adobo as the recipe calls for because I had already put them away. 🙂 Below is my modified recipe. Link to the original at the bottom.
Honey Garlic Chipotle Salmon Bowls:
- 4-5 6 oz salmon filets
- 6 tbsp olive oil
- 2 tbsp chiles in adobo
- 2 tbsp honey
- 1 tbsp soy sauce
- 2 cloves garlic
- salt and pepper to taste
- 1 tbsp rice vinegar (or cider)
- 1/2 cup cilantro, chopped
- cooked rice (see my post on perfectly cooked Asian rice on the stove)
- 2 avacados, diced
- 6 mini cucumbers, diced
- 1 jalapeno, seeded and diced
- 2 tbsp sesame oil
- 1 tbsp lemon juice
- 1 tbsp lime juice
Make the glaze, mayo, and the dressing:
Combine 3 tbsp olive oil, chipotles, garlic, honey, soy sauce, salt and pepper in a small blender. Puree until smooth. To make the dressing, combine the other 3 tbsp olive oil, sesame oil, lime, lemon, salt, and pepper in a small bowl and whisk. For the mayo, mix some mayo, garlic powder, chipotle powder, sriracha, some salt, and a bit of water to thin it out.
Cook the salmon:
Heat the oven to 450 and line a sheet pan with foil. Place the salmon pieces on the foil and spread the glaze over the top. Then put the pan in the oven and cook for 15 minutes or until the doneness you prefer. We like our salmon in this kind of meal well cooked with the glaze starting to set up on the top.
Make the salad:
Combine the cut up cucumber, jalapeno, avacado, cilantro, and toss with the dressing you made.
Assemble your bowls:
Put a serving of rice into the bowl, top with cooked salmon, and spoon over the salad and dressing, and top with a drizzle of spicy mayo. Try adding some extra vegetables to make this an even healthier meal. I added some pan seared asparagus to this for extra veggies.
This meal came together really quickly, and it was completely delicious. I hope you give it a try.