honey chipotle chili lime salmon bowls
A good bit of color and a whole lotta KABOOM, all served over rice.
Ingredients
- 1 1/2 lb salmon, sliced into filets
- 1/4 cup extra virgin olive oil
- 1 tbsp honey
- 1 tbsp lime zest
- 1 tbsp smoked paprika
- 2 tsp chipotle chili powder
- 1 tsp dried oregano
- 1 tsp onion powder
- 4 cloves garlic, minced
- steamed rice, or any other grain, for serving
mango cucumber salsa
- 1 1/2 cups fresh mango chunks
- 2-3 Persian cucumbers, sliced
- 1 avocado, chopped
- 1/3 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 2 tbsp tequila (optional)
Instructions
- Preheat oven to 450 degrees. Line a large baking sheet with parchment, or grease with oil.
- Pat the salmon filets very dry with paper towels. Place onto the baking sheet.
- In a bowl, combine the olive oil, honey, lime zest, smoked paprika, chipotle chili powder, oregano, onion powder, garlic cloves, and a pinch of salt and pepper. Rub thoroughly over the salmon filets, coating all sides.
- Roast 10-15 minutes until desired doneness. If you'd like - and if you don't use parchment paper - switch the broiler to high for the final 1-2 minutes to get a nice crisp.
- In a large bowl, combine the mango, cucumbers, avocado, cilantro, lime juice, tequila (if using), and a big pinch of salt. Taste and adjust salt as desired.
- Divide the salmon filets over bowls of rice. Top with the mango salsa, and some extra lime juice, if desired.