If you're looking for an easy 20 minute weeknight dinner recipe that is better than takeout, then you will love my new Honey Glazed Salmon Bowls with Peach Salsa and Chipotle Sauce. These colorful and flavor-packed bowls start with a bed of white rice, which is then topped with perfectly-seasoned salmon that is broiled until it's tender and flaky. The salmon is loaded with a peach and avocado salsa that is sweet and refreshing, and finally, is drizzled with a creamy chipotle sauce that is surprisingly high in protein. The end result is the perfect balanced dinner recipe that is light and refreshing for summer!
Ingredients
For the Salmon Bowls:
- 1 Pound Salmon cubed
- 1 Tablespoon Avocado Oil
- 2 Tablespoon Honey
- 1 Lime juice + the zest
- ½ Teaspoon Chili Powder
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Paprika
- ½ Teaspoon Kosher Salt
- 2 Cups Rice cooked -- I like to use jasmine rice!
For the Peach Salsa:
- 2 Peaches diced
- 1 Red Bell Pepper diced
- 1 Avocado diced
- ⅓ Cup Red Onion diced
- 3 Tablespoons Cilantro chopped
- 1 Lime juiced
- ½ Teaspoon Kosher Salt
For the Chipotle Sauce (optional):
- ¾ Cup Greek Yogurt
- 1 Chipotle Pepper packed in adobo sauce
- 2 Teaspoons Honey
- 1 Teaspoon Garlic Powder
- ½ Teaspoon Smoked Paprika
- ½ Teaspoon Kosher Salt
Instructions
- To make these bowls, start by preparing the salmon. Cut the salmon into cubes and add them to a large bowl.
- Add the avocado oil, honey, lime juice, lime zest, chili powder, garlic powder, paprika, and kosher salt to the bowl with the salmon. Toss to fully combine.
- Then, line a baking sheet with parchment paper or foil and add the coated salmon to it, spreading it out in an even layer.
- Transfer the salmon to the oven and allow it to broil for 8 minutes. Once it's done, set it aside and allow the salmon to cool.
- While the salmon is cooking, prepare the rice. Cook the rice according to your preferred method and set it aside.
- Next, prepare the peach salsa.
- Wash and chop the peaches, red bell pepper, avocado, red onion, and cilantro, and add them to a bowl alongside the lime juice and the kosher salt.
- Toss until fully combined. Taste and adjust the seasonings as needed, then set the salsa aside.
- Next, prepare the chipotle sauce. Add all of the sauce ingredients (the greek yogurt, chipotle pepper, honey, garlic powder, smoked paprika, and kosher salt) to a blender.
- Blend until the sauce is smooth and creamy.
- Finally, assemble the bowls. Add a scoop of rice to the bottom of the bowl, followed by a scoop of the salmon, a scoop of the peach salsa, and a drizzle of the chipotle sauce.
- Garnish with more fresh chopped cilantro, if desired, then serve and enjoy!
Calories: 442kcal | Carbohydrates: 42g | Protein: 30g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 64mg | Sodium: 959mg | Potassium: 1120mg | Fiber: 7g | Sugar: 23g | Vitamin A: 1777IU | Vitamin C: 57mg | Calcium: 87mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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