Honey Chipotle Salmon & Cauliflower Rice Bowl
Honey Chipotle Salmon & Cauliflower Rice Bowl. Using our favorite Secret Island salmon cut into chunks and seasoned with the perfect sweet and spicy combo of a honey chipotle sauce. Plated over loads of cauliflower rice and topped with an avocado and cucumber salsa. It’s saucy, it’s spicy, it’s zesty, and most importantly it’s delicious. Finally sprinkled with some feta cheese and drizzled with a chipotle crema….it’s a summer salmon bowl you absolutely need to try !!
Salmon bowls?! You can absolutely count me in for these delicious bowls of goodness. You guys know I love a good salmon recipe. But a big bowl of salmon and veggies…that is all I need. This one is all about the veggies too. The salmon is sweet and spicy and saucy and plated over riced cauliflower. And its topped with…yes…more veggies.
The topping for this summery and vibrant bowl is an avocado and cucumber salsa. It’s a combination of diced avocado, diced cucumber, crumbled feta cheese, scallions, basil, cilantro, lime and lemon juice, olive oil, cumin, salt, and pepper. It’s the perfect topping for the honey chipotle seasoned salmon.
And of course you can’t forget the sauce. We have plenty of sauce for drizzling, dunking, and dipping. It’s a creamy chipotle Crema that’s a little spicy, but the base is sour cream. So basically it’s a little cool down for the spicy salmon, but it still has a little spicy kick of its own.
And this one is definitely perfect for the summer. Avocado salsas and salmon always make me think summer. You guys know I love my traditional corn, tomato, and avocado salsa for salmon. So tonight we adapted that salsa a little bit to make it the perfect fit for this bowl of goodness. Cheers to the perfect way to kick off the weekend….just don’t forget your wine or cocktail to go with ;)))
Ingredients
3 (6 ounce) salmon filets; cut into chunks
3 tablespoons olive oil
2 tablespoons chipotle in adobo
2 tablespoons honey
2 tablespoons soy sauce
salt and pepper
1/4 cup butter
10 ounces cauliflower rice
For the Avocado & Cucumber Salsa
1 avocado; diced
1 cucumber; chopped
1 jalapeño; chopped
1/4 teaspoon cumin
1/2 cup feta cheese
2 tablespoons olive oil
juice of 1 lemon
juice of 1 lime
salt and pepper
For the Chipotle Crema
1 cup sour cream
2 tablespoons chopped chipotle in adobo
Directions
Drizzle the salmon with the olive oil, chipotle in adobo, honey, soy sauce, salt, and pepper. Place on a baking sheet and transfer to a 400 degree oven. Cook for 10 - 12 minutes or until cooked through.
In a large skillet, melt the butter. When sizzling add the cauliflower rice. Sprinkle with salt and pepper and cook for about 7 minutes, stirring frequently.
Make the avocado and cucumber salsa. In a medium bowl, add the avocado, cucumber, jalapeño, cumin, and feta. Drizzle with olive oil, lemon juice, and lime juice,. Season with salt and pepper. Stir to combine.
In small bowl, add the sour cream and chopped chipotle in adobo. Stir to combine.
Assemble the bowl. Add the riced cauliflower. Top with salmon and salsa. Drizzle with chipotle crema and serve.
