Spicy Honey Chipotle Salmon Bowl Food

EASY HONEY CHIPOTLE SALMON

Easy Honey Chipotle Salmon image

This easy honey chipotle salmon is made with only 5 ingredients and comes together in less than 30 minutes.

Provided by Sally

Categories Dinner

Time 30m

Number Of Ingredients 7

Ingredients

1/3 cup (5 Tablespoons) unsalted butter, melted
1/4 cup (90g) honey
1 - 2 garlic cloves, minced (I use 2)
1 teaspoon ground chipotle chili pepper*
1/2 teaspoon pepper
1/2 teaspoon salt
4 individual salmon fillets (or a large 2 lb. (900g) fillet)

Steps:

In a medium bowl, whisk everything together (except for the salmon of course). Place the salmon in a tupperware, baking dish, or zipped-top bag. Pour half of the marinade on top. Give everything a nice shake. Reserve the rest for step 4. Marinate for at least 15 minutes or up to 8 hours.
Meanwhile, fire up the grill to medium-high heat or preheat oven to 375°F (191°C).
You can grill the salmon on foil or on a cedar plank. Grill the salmon skin side down for 15 minutes- about 10 minutes per 1-inch inch thickness measured from the thickest part of the fillet or until the thickest part reaches 145°F (63°C) internal heat.
Or bake the salmon on a lined baking sheet for 15-20 minutes depending on thickness and until the thickest part reaches 145°F (63°C) internal heat.
Brush the warm salmon with remaining marinade before serving. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.

SPICY HONEY-CHIPOTLE SALMON BOWL

Spicy Honey-Chipotle Salmon Bowl image

This is an easy meal to put together because it incorporates cooking on a sheet pan. If you are starting with fresh salmon you must adjust the cooking times.

Provided by thedailygourmet

Categories Salmon Fillets

Time 1h5m

Yield 2

Number Of Ingredients 12

Ingredients

2 cups low-sodium chicken broth
1 teaspoon butter
½ cup brown rice, rinsed well
1 ½ cups chopped fresh green beans
1 medium sweet potato, chopped
1 tablespoon olive oil
salt and ground black pepper to taste
1 tablespoon honey
1 teaspoon ground dried chipotle pepper
½ teaspoon granulated garlic
2 (4 ounce) frozen salmon fillets with skin
1 tablespoon chopped toasted pecans

Steps:

Bring chicken broth and butter to a boil in a saucepan. Add rinsed brown rice and reduce heat to medium-low. Cover and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. When finished, remove from the heat, cover, and keep warm.
Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
When the rice has about 30 minutes left, combine green beans, sweet potato, olive oil, salt, and pepper in a bowl; toss to combine. Transfer to the prepared baking sheet, separating green beans on one side and sweet potatoes on the other.
Combine honey, chipotle pepper, and garlic in a bowl; season to taste with salt and pepper. Brush mixture onto frozen salmon and place on top of the green beans, skin-side down (this step is important.)
Roast in the preheated oven until vegetables are soft and salmon flakes easily with a fork, 30 to 35 minutes.
Remove from the oven. Divide rice between 2 bowls. Top each bowl with vegetables and a salmon fillet. Sprinkle toasted pecans over top.

Nutrition Facts : Calories 601.5 calories, Carbohydrate 75 g, Cholesterol 70.2 mg, Fat 20.1 g, Fiber 8.3 g, Protein 31.5 g, SaturatedFat 4 g, Sodium 190.4 mg, Sugar 15.4 g

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1. Preheat oven to 425 degrees F. On a rimmed baking sheet, toss the potatoes, onions, bell pepper, and jalapeño pepper with 3 tablespoons olive oil. Season with salt and pepper. Roast for about 20 minutes, or until tender. 2. Place the salmon on a plate and rub with chipotle chili powder, paprika, garlic, and a pinch each of salt and pepper. Drizzle with 2 tablespoons olive oil, rubbing the seasonings and oil evenly into each filet. 3. Remove the potatoes from oven and push them to one side of pan. Put the salmon on the other side. Return pan to oven and roast for 10 to 20 minutes more, until salmon reaches desired doneness and potatoes are soft. Remove from oven and zest the limes over the salmon. 4. To make the special sauce. De-seed the jalapeño, if desired. To a blender, add the yogurt, roasted jalapeño, juice of 2 limes, honey, and cilantro. Blend until smooth. Season with salt.5. To serve, toss the greens with 1 tablespoon oil, a squeeze of lime, and a pinch of salt. Divide the
1. Prepare as directed above through step 4. 2. Divide the quinoa among 4-6 storage containers and arrange the salmon, sweet potatoes, onions, peppers, and kale on top. Add desired toppings, but leave off the avocado and chips. Store the special sauce, avocado, and chips separately and add just before serving. 3. Alternately, you can store the salmon, quinoa, and veggies in separate containers and assemble when ready. Food will keep in the fridge for up to 4-5 days. 4. Before serving, warm each bowl, if desired, and top with special sauce and avocado.

Spicy Honey Chipotle Salmon Bowl Food

EASY HONEY CHIPOTLE SALMON

This easy honey chipotle salmon is made with only 5 ingredients and comes together in less than 30 minutes.

SPICY HONEY-CHIPOTLE SALMON BOWL

This is an easy meal to put together because it incorporates cooking on a sheet pan. If you are starting with fresh salmon you must adjust the cooking times.

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