Chipotle Salmon Bowls
The easiest most flavorful 30 minute dinner is Chipotle Salmom Bowls with mango avocado salsa! The spiciest of the smokey chipotle marinade with the sweetness and creaminess of the salsa couldn’t be more beautiful match!
Servings servings
Ingredients
SALMON
- 1 pound salmon, cubed
- 2 to 3 tablespoons chipotle adobo sauce, to taste
- 2 tablespoons olive oil
- 2 teaspoons fresh garlic, finely minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 3/4 to 1 teaspoon salt, to taste
- 1 teaspoon oregano
- 1 teaspoon coriander
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil for drizzling on the skillet/pan
MANGO AVOCADO SALSA
- 1 mango, diced small
- 1 to 2 avocados, diced
- 1 jalapeno, diced
- 1/2 red onion, diced
- 2 tablespoons cilantro, finely chopped
- salt, to taste
- black pepper, to taste
- squeeze of lime juice
FOR ASSEMBLING
- cilantro lime rice
- corn
- lettuce
- cotija
- black beans
- sour cream
Instructions
- To a large bowl, add the cubed salmon, olive oil, chipotle adobo paste, garlic, chili powder, salt, coriander, cumin, oregano, and black pepper. Mix all together to coat the salmon evenly in the marinade.
- To a pan over medium-high heat, add olive oil and toss the salmon in once the pan is hot. Make sure not to overcrowd. Sear on all sides until it has a beautiful golden-brown color and cooked in the center – about 6 to 8 minutes.
- For the mango avocado salsa, add the diced mango, avocado, jalapeno, red onion, cilantro, lime juice, salt, and black pepper. Toss all together, taste, and adjust anything to your liking.
- Serve over cilantro lime rice with the salsa and any other toppings you’d like!
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