maple chipotle salmon and avocado rice bowls
If you think healthy eating involves gagging on dry kale, think again.
Not that I have a grudge against kale. I’ve made some dope salads with the leafy dark green. I think, though, that many folks seeking healthier lifestyles are deterred by the imagery of plain chartreuse spreads with no variation and God forbid you add fat. Much of that narrative seems to be dissolving in the grand scheme of nutrition, but it remains a stereotype that needs to be demolished with a chainsaw.
This month, with a few deviants here and there, I hope to debunk the concept that withdrawing from favorite foods is necessary to obtain a more wholesome diet. Nor do you need to spend hours meal prepping or visiting weirdass shops for niche ingredients. Healthier noms can be simple!
And so: we begin with these incredible Maple Chipotle Salmon and Avocado Rice Bowls. I love when I change my mind slightly about a component and it brings the recipe to a whole other pillar of amazingness. In this case, the dressing. I double up on the chipotle vinaigrette and use half as the fish marinade and half for drizzling over the finished bowl. A spicy avocado salsa and a big fat pile of rice rounds out this utterly easy and nourishing dish.
Chi-pot-l
Pretty sure people actually pronounce the restaurant and the spice that way. Yikes. Americans.
I could marry the vinaigrette in this recipe. Maybe I’ll go buy a nice ring later. Initially I was going to do more of a dry rub with plenty of extra virgin olive oil and make a separate dressing for serving, but last minute I meshed the two ideas, and a star was born. Tangy, lightly sweet, and punchy from the chipotle. Knockout good.
Make a big batch of the vinaigrette, which includes olive oil, apple cider vinegar, chipotle chili powder and smoked paprika, garlic, maple syrup, and fresh cilantro. Pour half over a bowl of cubed salmon and toss to combine. Let the mixture sit for a little while, or cover it up and stash it overnight to make the next day. The longer it sits, the bigger it hits.
When ready, throw the salmon pieces on a large baking sheet. I buy salmon with the skin on so I place the cubes skin-side down. Roast at a high temperature to achieve a light crispiness on the salmons. I like to broil them for the last few minutes to get an extra bit of darkening.
It’s An Avocado!
Thanks!
This avocado salsa is very diverse and can include many other add-ins depending on the season. Since peaches and mangos aren’t readily available right now, I kept my formula quite basic, with a diced jalapeno for a kick of heat. You can throw in some corn, black beans, pineapple, or even sliced orange if you’d like.
All you need here is to toss some diced avocado with cilantro, lime juice, jalapeno, and my little secret favorite, tequila. You don’t have to use the tequila, but I’m big on that fresh and unique flavor it adds to Tex-Mex type cuisine.
Serving it all up is a flash. Dump some rice into a bowl, spoon over lots of the avocado salsa, add a few salmon cubes, and finish the vision with as much chipotle vinaigrette as you want. Go hog fucken wild. Really douse that salmon.
Sometimes I’ll add black beans to the mix, roasted sweet potatoes or butternut squash, or swap out the rice for cauliflower rice or zucchini spirals. You can customize your perfect meal any way you’d like. That’s certainly a perk of a bowl type meal: the ease of mixing and matching. You can be a damn artist with your dinner. Draw fucken Picasso in your rice.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
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maple chipotle salmon and avocado rice bowls
Ingredients
- 1 1/2 lb salmon, cut into cubes
- 3/4 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 3 tbsp maple syrup
- 1 tbsp chipotle chili powder
- 2 tsp smoked paprika
- 3 cloves garlic, minced
- 1/3 cup fresh cilantro, chopped
- steamed rice, to serve
avocado salsa
- 2 avocados, diced
- 1/3 cup fresh cilantro, chopped
- 1 jalapeno, diced
- 3 tbsp lime juice
- 1 tbsp tequila (optional)
Instructions
- Preheat oven to 450 degrees.
- In a bowl or jar, whisk or shake together the olive oil, apple cider vinegar, maple syrup, chipotle powder, smoked paprika, garlic, cilantro, and a pinch of salt and pepper. Taste and adjust seasonings as desired.
- Place the salmon cubes in a large bowl. Pour half of the dressing overtop and toss to combine. Let sit 10 minutes at room temperature, or up to 24 hours covered in the fridge.
- Spread the salmon on a large baking sheet. Roast for 10-15 minutes until desired doneness is achieved. If desired, switch the broiler to high for the last 2-3 minutes to crisp the tops.
- Meanwhile, make the salsa. Toss together the avocado, cilantro, jalapeno, lime juice, tequila (if using) and a pinch of salt.
- Serve salmon and salsa over bowls of steamed rice, with additional dressing on the side. Highly recommend you fucken douse your salmon in the chipotle vinaigrette. Bruh.
