Recipe Background
What goes in the Spring Bowls that makes them feel like the first moment of blossoming? Lightly coated, spicy, sweet, and succulent salmon! Creamy, crunchy, and cheesy avocado salad! Spicy and tangy homemade chipotle mayo! And, of course, comforting, filling rice. Spring Bowls are fantastic for celebrating the coming of the warmer weather.
What goes in the Spring Bowls that makes them feel like the first moment of blossoming? Lightly coated, spicy, sweet, and succulent salmon! Creamy, crunchy, and cheesy avocado salad! Spicy and tangy homemade chipotle mayo! And, of course, comforting, filling rice. Spring Bowls are fantastic for celebrating the coming of the warmer weather.
Ingredients
For the salmon:
- 4 (4-6-ounce) salmon fillets cut into bite-size chunks
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chipotles in adobo chopped
- 2 tablespoons honey
- 1 tablespoon tamari or soy sauce
- kosher salt to taste
- black pepper to taste
For the cilantro-honey sauce:
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons honey
- 1 tablespoon apple cider vinegar
- 1/2 cup fresh cilantro chopped
- kosher salt to taste
- black pepper to taste
For the avocado feta salad:
- 2 avocados diced
- 2 small cucumbers chopped
- 1 serrano or jalapeño pepper sliced
- 1/2 cup fresh cilantro chopped
- 1/2 teaspoon ground cumin
- 1/2 cup feta cheese crumbled
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- salt to taste
For the chipotle mayo:
- 1/2 cup mayonnaise
- 1 tablespoon chipotles in adobo chopped
- 2 teaspoons honey
- rice optional, to taste, cooked and hot, for serving
Directions
- Preheat the oven to 450 degrees F.
- On a baking sheet, add the salmon pieces, 3 tablespoons of the olive oil, 1 tablespoon of the chipotles in adobo, 2 tablespoons of the honey, the tamari, the salt, and the black pepper and toss to combine.
- Arrange the seasoned salmon pieces in a single layer.
- Roast the salmon pieces until they reach an internal temperature of 145 degrees F, about 10-15 minutes. During the last minute of cooking time, switch the oven to broil and broil the salmon pieces until lightly charred.
- Transfer the salmon from the oven and set it aside.
- In a small bowl, add 3 tablespoons of the remaining olive oil, 2 teaspoons of the remaining honey, and the apple cider vinegar and whisk to combine.
- Add 1/2 cup of the cilantro, the salt, and the black pepper to the olive oil mixture and stir to combine. Set the cilantro-honey sauce aside.
- In a bowl, add the avocado, the cucumbers, the serrano peppers, the remaining cilantro, the cumin, and the feta and stir gently to combine.
- Add the remaining olive oil, the lemon juice, the lime juice, and the salt to the salad and toss to combine.
- In a small bowl, add the mayonnaise, the remaining chipotles, and the remaining honey and stir to combine.
- In serving bowls, evenly add the rice.
- Top the rice evenly with the salmon, the avocado salad, and the cilantro sauce.
- Dollop the spicy mayo on top of each of the bowls.
- Serve.
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