Chipotle Honey Salmon Bowl
INGREDIENTS
Chipotle honey salmon ingredients:
1.5 pounds of salmon
2 tablespoons olive oil
1 chipotle pepper in adobo*, finely chopped plus 1 tablespoon of the liquid (less if you don’t like spicy)
1 tablespoon lime juice
1.5 tablespoons honey
1 teaspoon fine grain sea salt
Black pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
Cilantro lime rice ingredients:
1 cup basmati or jasmine rice
1.5 cups water
1 tablespoon olive oil
1 large clove of garlic, finely chopped
1/2 teaspoon fine grain sea salt
Lime juice to taste
Chopped cilantro to taste
Roasted vegetables and plantains:
2 large ripe plantains (should be yellow and brown in color, not green)
Veggies of your choice such as zucchini, mini bell peppers, onion, and cauliflower
Melted coconut oil
Olive oil
Fine grain sea salt
Black pepper
Guacamole ingredients:
2 ripe avocados
Chopped cilantro to taste
Finely chopped jalapeno or fresno chili to taste
Freshly squeezed lime juice
Fine grain sea salt
Black pepper
Quick-pickled red onion:
1/2 red onion, thinly sliced
Red wine vinegar
Fine grain sea salt
METHOD
Preheat the oven to 400 degrees F convection or 425 degrees F if your oven does not have a convection setting. Line three large baking sheets with aluminum foil and then parchment paper.
Prep your veggies and plantains:
Slice your veggies and transfer to a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper (you can also season with garlic and onion powder). Toss well and spread into an even layer.
Cut the ends off of each plantain and use your life to score the peels from end to end. Peel the plantains. Slice your plantains (I like to cut them on the bias, 1/4 to 1/3 in thick. Transfer to the second baking sheet and drizzle with melted coconut oil or olive oil and season with salt. Toss well and spread into an even layer.
Place both baking sheets into the oven and roast until the veggies are tender and golden (20-30 minutes depending on the veggies you are using) and plantains are soft and browned (20-25 minutes).
While the veggies and plantains roast, marinate the salmon:
In a small bowl, combine 2 tablespoons olive oil, chopped chipotle in adobo plus 1 tablespoon of the liquid (less if you don’t like spicy), 1 tablespoon lime juice, 1 1/2 tablespoons honey, 1 teaspoon fine grain sea salt, black pepper to taste, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon cumin. Mix well. Place the salmon on the last baking sheet and spread the marinade over the salmon. Set to the side.
While the salmon marinades, cook the rice:
Place 1 cup of rice in a pot. Rinse with water and drain three times.
Add 1 1/2 cups of fresh water to the pot along with 1 tablespoon of olive oil, 1/2 teaspoon sea salt, and chopped garlic. Mix well.
Bring to a boil, lower to a simmer, and cover with a lid. Cook rice for 15-20 minutes. Remove from the heat and steam for another 5 minutes with the lid covered. Then, mix in the chopped cilantro and lime juice. Taste and adjust for seasoning.
While the rice cooks, prepare the pickled red onions, guacamole, and chipotle drizzle.
Place the thinly sliced red onions into a bowl along with red wine vinegar (approx. 2 tablespoons) and salt. Toss well and set to the side.
Scoop your avocados into a medium-sized bowl. Use a fork to smash the avocados to desired consistency. Then, add in your chopped cilantro, jalapeno if using, lime juice, salt, and pepper. Mix and taste and adjust for seasoning.
Roast the salmon:
Roast the salmon at 400 degrees F convection or 425 degrees F if your oven doesn’t have convection for 8-10 minutes (depending on the strength of your oven and how cooked you like your salmon) and then broil for 1-2 minutes.
Assemble the bowl:
Serve the rice, veggies, plantains, and salmon in a bowl and top with guacamole, and pickled red onions.
