I am excited to share with you a recipe that is sure to become a staple in your meal rotation – the chipotle salmon (or chicken) bowl. Packed with flavour, this bowl is the perfect balance of protein, healthy fats, and carbs. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and is ready in under 30 minutes! So let’s get started and create a satisfying and nutritious meal that will leave you feeling satisfied.
Why this Chipotle salmon is amazing
Flavour & Texture: A balance of smoky, spicy, and tangy flavours. The marinated salmon has a tender and flaky texture that pairs well with rice and crunchy veggie salsa. The lime juice and chipotle sauce bring all the flavours together and add a fresh and zesty finish to the dish.
Difficulty & Time: 1/5! Super easy peasy! Cook the protein until opaque, load with your fave veggies and salsa then top with the simple chipotle mayo.
Versatility: A versatile dish that can be customized to fit different dietary needs and preferences. You can swap the salmon for other proteins such as chicken, shrimp, tofu, or beef. Try a different carb like quinoa, or brown rice and you can add other toppings! Try shredded cheese, sliced jalapeños and so much more!
What ingredients are needed
- Salmon (or Chicken!): Fresh salmon is the star of the dish, providing a healthy dose of omega-3 fatty acids, protein, and vitamins. It’s marinated in a spicy chipotle sauce to give it a smoky and flavourful kick.
- Rice: White, brown rice or quinoa is used as the base of the bowl. You can also try noodles like vermicelli. Serve it warm or cold.
- Veggies & Fruit: The bowl is loaded with a variety of veggies and fruit such as avocado, red onion, mango (try pineapple too!) and cucumber but you can easily add something different! I love adding corn for crunch and sweetness.
- Chipotle in adobo: A popular ingredient in Mexican and Latin American cuisine. It is made from smoked and dried jalapeño peppers that are rehydrated and then stewed in a sauce. The result is a smoky, slightly sweet, and spicy sauce that can be found in most grocery stores. It’s important to start with a small amount and taste as you go, as it can be quite spicy.
- Lime: A squeeze of fresh lime juice brightens up the flavours of the dish.
Setting you up for success – Tips & Tricks
- Here are some tips and tricks to help you make the most delicious chipotle salmon bowl:
- Cook the salmon just right: Overcooking can make the salmon (or chicken!) will make it dry and tough. Cook it until the internal temperature reaches 65°C/145°F (or 74°C/165°F for chicken) and the flesh is opaque and flakes easily with a fork.
- Spice it up with chipotle: Chipotle peppers in adobo sauce add smoky and spicy flavours to the bowl. Use a small amount at first, and taste as you go to adjust the heat level to your liking.
- Customize your toppings: Feel free to add your favourite toppings to the bowl, such as avocado, corn, black beans, or pico de Gallo.
- Prep ahead: Save time by prepping the ingredients in advance. You can marinate the protein overnight, cook the rice ahead of time, and chop the veggies and herbs ahead of time.
- Use a pressure cooker or rice cooker: Cooking rice in a pressure cooker will change your life as it’s foolproof and convenient! Use our cookbook All in together for a recipe. A rice cooker also works. Simply add the rice, stock powder and water, press the button, and let it do its job.
- Don’t forget the lime: A squeeze of fresh lime juice over the bowl brightens up the flavours and adds a refreshing touch.
- By following these tips and tricks, you’ll be able to create a delicious and healthy chipotle salmon bowl that is perfect for any occasion.
Frequently Asked Questions
No! You can use other types of protein such as chicken, prawns/shrimp, tofu etc. The cooking time and method may vary depending on the protein you choose. You can also adjust the toppings and seasonings to your liking. The chipotle flavour can be achieved using chipotle seasoning or by making a chipotle sauce to drizzle over the protein and veggies. Don’t be afraid to get creative and make this bowl your own!
Yes, you can prep the ingredients ahead of time and assemble the bowl when ready to eat. Keep the cooked salmon and rice separate from the veggies and toppings until ready to assemble.
Yes, you can use frozen salmon for the bowl. Thaw the salmon in the refrigerator overnight before using it.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
The salmon bowl is best enjoyed fresh, but if you have leftovers, you can freeze them in an airtight container for up to 2 months. Note that the texture may change slightly after thawing.
You can reheat the salmon bowl in the microwave or on the stovetop. To microwave, place the bowl in the microwave and heat it for 1-2 minutes, stirring halfway through, until heated through. To reheat on the stovetop, place the bowl in a saucepan with a splash of water or stock and heat it over medium-low heat, occasionally stirring, until heated through.
Want more Dinner recipes?
Did you make this recipe?
Let us know how it turned out for you! Comment below, tag @missmolly_makes on Instagram using #missmollymakes or visit us LIVE at twitch.tv/missmollymakes.com
Chipotle Salmon Bowls
- frying pan
- large, medium and small bowl
- 500 g salmon filets or chicken breast cut into small bite-size pieces
- 2 tbsp olive oil
- 2-3 tsp chipotle in adobo chopped
- 1 tsp ground cumin
- 2-3 tbsp light soy or tamari if gluten-free
- 2 tbsp honey or maple syrup
- 1-2 tsp lime juice
- 1 avocado diced
- 1 medium mango diced. (Frozen can also be used!)
- 1 cup cucumber diced
- ⅓ cup red onion finely diced
- ⅓-½ cup coriander/cilantro chopped
- ⅓ cup feta crumbled (optional)
- 2 tbsp olive oil
- 1-2 tbsp lime juice
- 1 clove garlic crushed
- ½ cup Japanese mayo or regular mayo
- 2-3 tsp honey
- 1-2 tbsp chipotle in adobo
- hot sauce optional for extra heat
- cooked rice (brown or white) vermicelli noodles or quinoa also work
- ⅓ cup coriander/cilantro chopped
- lime juice
- In a large bowl, toss the salmon or chicken pieces with the rest of the marinade ingredients. Ensure that the protein is well coated.
- Heat the olive oil in a frying pan over medium heat. Add the salmon/chicken in batches, cooking until browned exterior and opaque inside.
To make the Salsa
- Combine all the ingredients and season to taste.
For the Mayo
- Combine all ingredients in a small bowl. Stir well
Bring it Together
- Spoon the salmon over the bowls of rice. Top with the avocado salad and drizzle the sauce over everything. Add a dollop of spicy mayo. Enjoy!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Hey, we are Molly & Exceede
Welcome to Miss Molly Makes – A touch of fun, a handful of learning and a ton of deliciousness!
To learn more about us, our cooking show and more, click here!