Recipe by Molly
at missmollymakes.com
Chipotle Salmon Bowls
Packed with flavour, this bowl is a perfectly balanced meal for your weekly planner. Easy to follow and is ready in under 30 minutes!
Servings: 4 bowls
Calories: 1009kcal
Equipment
- frying pan
- large, medium and small bowl
Ingredients
- 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
Salsa
- 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
Chipotle Sauce
- ½ cup Japanese mayo or regular mayo
- 2-3 tsp honey
- 1-2 tbsp chipotle in adobo
- hot sauce optional for extra heat
Extras
- cooked rice (brown or white) vermicelli noodles or quinoa also work
- ⅓ cup coriander/cilantro chopped
- lime juice
Instructions
- 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!
Nutrition
Calories: 1009kcal | Carbohydrates: 106g | Protein: 37g | Fat: 49g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 25g | Trans Fat: 0.03g | Cholesterol: 87mg | Sodium: 993mg | Potassium: 1198mg | Fiber: 7g | Sugar: 24g | Vitamin A: 974IU | Vitamin C: 29mg | Calcium: 140mg | Iron: 3mg