Honey Chipotle Salmon Bowls

• servings: 4 servings
• active time: 25 minutes
• total time: 1 hour 10 minutes

Ingredients

1 pound salmon fillets, (skin removed and cut into 1 – 1 1/2 inch cubes)

1 chipotle chile in adobo sauce + 1 tablespoon of adobo sauce, (finely chopped)

1/2 of a lime, (juiced)

1 tablespoon honey

1/2 teaspoon garlic powder

3/4 teaspoon kosher salt, (or to taste)

1/2 teaspoon ground cumin

1 tablespoon chopped cilantro

2 cups grilled fresh corn, (or defrosted frozen fire roasted corn)

1 avocado, (peeled and diced)

1/2 cup crumbed queso fresco

1 jalapeño, (seeds and vein removed and finely diced)

2 tablespoons chopped cilantro

1/2 of a lime, (juiced)

1/2 teaspoon ground cumin

kosher salt to taste

2 cups cooked rice

cilantro and lime wedges for garnish

Directions

Combine all of the ingredients for the salmon marinade in a bowl. Add in the chunks of salmon and toss together until they're coated. Cover and refrigerate for 30-60 minutes while the salmon marinates.

While the salmon is marinating cook the rice according to package instructions.

To make the corn avocado salsa, combine all of the ingredients in a mixing bowl and gently toss them together. Taste for seasoning and add additional salt and lime juice as needed.

Preheat oven to 450° F. Line a baking sheet with parchment paper or foil. Dump the salmon onto the baking sheet and spread it into a single layer. Bake for 7-12 minutes or until opaque and flaky.

To assemble the bowls, add a 1/2 cup of rice to a bowl. Top with some of the salmon and salsa. Garnish with cilantro and a lime wedge.

Nutrition

• Calories: 498 kcal
• Total Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.1 g
• Cholesterol: 73 mg
• Sodium: 234 mg
• Total Carbohydrate: 51 g
• Dietary Fiber: 8 g
• Total Sugars: 9 g
• Protein: 31 g