Chipotle Salmon Rice Bowls

Heirloom Spice Co.
Servings

4

Prep Time

20 minutes

Cook Time

15 minutes

Cuisine

American

Category

Dinner

These Chipotle Salmon Rice Bowls are a fresh, flavor-packed meal that's perfect for lunch or dinner. Tender salmon is seasoned with Heirloom Spice Co. Chipotle Lime Rub and paired with fluffy rice, sweet pineapple salsa, and a creamy avocado sauce for the perfect balance of smoky heat, bright citrus, and tropical sweetness.

Ingredients

  • 1 pound skinless salmon, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 2 tablespoons Chipotle Lime Rub
  • 1 cup dry white rice, prepared according to package directions (we like basmati)
  • PINEAPPLE SALSA
  • 3 cups pineapple, finely diced
  • 1 red bell pepper, finely diced
  • ¼ cup red onion, finely diced
  • ¾ cup cucumber, finely diced
  • ¼ cup chopped cilantro
  • ½ teaspoon Chile Lime Finishing Salt
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons lime juice
  • AVOCADO CREMA
  • 1 ripe avocado
  • ¼ cup sour cream
  • ¼ cup heavy cream
  • 2 tablespoons lime juice
  • ½ teaspoon Chile Lime Finishing Salt
  • ¼ cup cilantro

Directions

  1. In a bowl, toss salmon with oil and Chipotle Lime Rub. Marinate while you prepare the remaining ingredients.
  2. Prepare rice according to package directions. Remove pan from heat and cover to keep warm.
  3. In a mixing bowl, combine all pineapple salsa ingredients. Refrigerate until ready to serve.
  4. Add avocado crema ingredients to a small food processor and blend until smooth. Refrigerate until ready to serve.
  5. Heat a 12-inch nonstick skillet over medium-high heat. Add the salmon and cook for about 2-3 minutes on each side, depending on thickness of fish, or until cooked to desired doneness.
  6. Divide cooked rice and salmon among bowls. Top with pineapple salsa and serve with avocado crema.


1 comment

This is the most amazing recipe — from the crispy chipotle salmon bites to the flavor burst of the fresh pineapple salsa then topped off with the avocado crema. I cut the rice in half with riced cauliflower — definately a bit of extra prep for this one but I made it on a Sunday when I had more time but I can also see myself prepping the salsa and crema on a Sunday and whipping up the salmon bites Monday evening. Definately a keeper!!! I’ll be putting the leftover salmon bites on a caesar salad for lunch today!! THANKS CORRINE!!

Donna P Hetrick •

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