honey cilantro salmon bowls with mango pineapple salsa
The right mix of sweet, spicy, and...pickly...
Ingredients
- 1 lb salmon, cut into bite-sized pieces
- 1/3 cup soy sauce
- 1/4 cup honey
- 2 tbsp extra virgin olive oil
- 2 tbsp lime juice
- 3 cloves garlic, minced
- 2 tsp chipotle chili powder
- 1 tsp cumin
- 1/3 cup fresh cilantro, chopped
- white or brown rice, limes, and extra cilantro, for serving
mango pineapple salsa
- 2 cups fresh pineapple chunks
- 1 mango, cut into chunks
- 1/3 cup pickled jalapenos
- 1/4 cup fresh cilantro, chopped
- 2 tbsp fresh mint, chopped
- 2-3 tbsp lime juice (use to taste)
Instructions
- Preheat oven to 450 degrees. Lightly grease a large baking sheet.
- In a bowl or jar, whisk together the soy sauce, honey, olive oil, lime juice, garlic, chipotle chili powder, cumin, and a big pinch of black pepper. Add the salmon to a large bowl and pour 2/3 of the sauce overtop. Toss to combine. Marinate for 15 minutes at room temperature.
- Transfer the salmon to the prepared baking sheet. Roast for 10-15 minutes, switching the broiler to high for the final 2-3 minutes to crisp up the edges, if desired.
- To make the salsa, combine the pineapple, mango, pickled jalapenos, cilantro, mint, lime juice, and a pinch of salt in a large bowl. Taste and adjust seasonings as desired.
- Divide the salmon and salsa into bowls over rice. Drizzle reserved marinade overtop. Garnish with fresh cilantro and serve with limes, for squeezing.
Notes
*Overnight marinade: The salmon can be marinated in the fridge up to 24 hours. Place in a dish and cover before refrigerating.