Tomato Tomatoe

chipotle salmon bowls

Salmon rice bowls are an easy and nourishing dinner to make during the weeknight. I use my go to salmon marinade which is salty, rich and slightly sweet from the honey. You will seriously love this marinade! I use it all the time on salmon or rainbow trout. You can really add anything to these bowls and they’re a great way to use up vegetables that you have in your fridge. Adding avocado and pickled items always make these bowls so delicious. If you make extra they’re so good the next day for lunch!

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chipotle salmon bowls

Ingredients

Salmon Marinade

• 4 pieces wild caught salmon or rainbow trout
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 clove garlic, grated
• 1 tsp smoked paprika
• 2 tbsp melted butter
• 1/2 tsp salt
• 1/4 tsp pepper or pinch of chili flakes

Chipotle Sauce

• 1 lime
• 1 clove garlic
• 1/2 cup avocado mayo or plain yogurt
• 1 handful of ciltantro
• 2 tbsp. chipotle in adobo
• 1-2 tbsp water
• 1/4 tsp salt
• freshly cracked pepper

Toppings

• 2 cups cooked edamame
• 2 small cucumbers, shaved into long strips with a vegetable peeler
• 1 large carrot, julienned
• pickled onions
• sesame seeds
• micro greens
• radish, thinly sliced

Directions

1. To make the salmon marinade. Melt the butter and grate in the garlic. Add smoked paprika, salt, pepper, honey and soy sauce. Mix together. Add the salmon to a bowl and pour the mixture overtop. Let this marinate in the fridge while you prepare the sushi rice and chipotle sauce. When you are ready to cook the salmon, line a baking dish with parchment paper and arrange the salmon. Pour any remaining marinade onto the salmon. Bake in the oven at 425 degrees F for 10-12 minutes.
2. Prepare the sushi rice according to the package.
3. To make the chili cilantro sauce, add lime, garlic, chipotle in adobo, cilantro, salt, pepper, water and mayo or yogurt. Pulse in a food processor or using an emulsion blender until the sauce is smooth.
4. Assemble the bowls by layering in sushi rice, salmon, toppings and the chipotle sauce. Sprinkle with sesame seeds.