Chipotle Honey Salmon Bowls with Cilantro-Lime Sauce
By Lucas Morgan
Prep
15 min
Cook
25 min
Total
40 min
Servings
4
Level
Medium
At medium-high heat‚ honey sauce caramelizes without overcooking the fish‚ leaving a reddish-orange-brown outer layer on the fish and a flaky texture‚ and I make chipotle honey salmon bowls if I want a dish of honey-sauced fish with cold avocado and rice (I like the combination of a dark crust and cold avocado)․
Rinse rice to remove surface starch until the rinse water is clear and fluff cooked rice to reduce clumping․ Rinsing rice helps reduce clumping when cooked․ Use a tightly covered saucepan for 15 minutes of simmering and 5 minutes of standing time․
I allow salmon to come to room temperature for 15 minutes before frying․ Salmon fried cold from the refrigerator often turns rubbery in oil‚ while salmon that has been at room temperature for 15 minutes is cooked through when the glaze is browned․ Ideas for frying pans include cast iron and stainless steel․ It might help to let the pan heat until it makes some noise and then add salmon fillets․
Prepare bowls of rice while preparing salmon․ Top the rice with salmon․ Arrange other toppings in separate sections around the salmon․ Arrange white sauce in a zigzag pattern in the bowls․ Arrange fresh cilantro and sesame seeds next to the salmon․ Place a wedge of lime on the glaze to eat along with it․ Serve immediately over hot rice with salmon․
Why you'll love this recipe
- The salmon is cooked for 3 to 4 minutes on one side without turning to form a dark crust on the honey glaze․
- Half of the glaze is set aside and not poured over the fish in the pan․ It is used to glaze the fish after it is flipped in the pan․ This gives the fish a second glazing․
- A covered rice rest helps prevent rice from fluffing so that it remains separate and firm enough to hold up to a sauce․
- A squeeze bottle or small ziplock bag can help spread white sauce over the surface of a bowl․
- Freshly squeezed lime juice in the glaze adds a tart flavor that complements the avocados․
- Avocado‚ corn‚ beans‚ and red onion are listed as separate ingredients to give the dish different textures in every bite․
Ingredients
- •4 fillets Atlantic salmon (skinless, about 6 oz (170g) each)
- •3 tbsp liquid honey
- •2 tbsp canned chipotle peppers in adobo sauce (finely minced)
- •1 tbsp low-sodium soy sauce
- •1 tbsp olive oil (for searing)
- •1 cup long-grain white rice (rinsed well)
- •1 ½ cups water
- •½ cup sweet corn kernels (drained)
- •½ cup black beans (cooked and rinsed)
- •¼ cup red onion (diced)
- •1 avocado (sliced)
- •¼ cup sour cream
- •2 tbsp mayonnaise
- •1 tbsp fresh lime juice
- •2 tbsp fresh cilantro (finely chopped)
- •1 tbsp mixed black and white sesame seeds
- •1 lime (cut into wedges for serving)
- •1 tsp kosher salt
- •½ tsp black pepper
Instructions
- 1
Rinse the long-grain white rice under cold water until the water runs clear. Put it in a medium saucepan with 1.5 cups (350ml) water and a pinch of salt, bring to a rapid boil, then reduce to the lowest heat. Cover tightly and simmer for 15 minutes. Remove from the heat, leave covered for 5 minutes, then fluff with a fork.
- 2
Whisk the 3 tbsp (45ml) honey, 2 tbsp (30g) minced chipotle peppers, and 1 tbsp (15ml) soy sauce in a small bowl until glossy. Set aside half of the glaze, then brush the rest heavily over the tops and sides of the salmon.
- 3
Let the salmon sit on the counter for 15 minutes before searing.
- 4
Heat 1 tbsp (15ml) olive oil in a heavy-bottomed skillet over medium-high heat until it shimmers. Set the glazed salmon flesh-side down in the pan and sear undisturbed for 3 to 4 minutes, until a dark reddish-orange crust forms. Flip, brush with the reserved glaze, and cook for another 3 to 4 minutes, until the fish flakes easily.
- 5
While the salmon rests, whisk the 1/4 cup (60g) sour cream, 2 tbsp (30g) mayonnaise, and 1 tbsp (15ml) lime juice in a small bowl until smooth and thick. Transfer the sauce to a small ziplock bag or squeeze bottle.
- 6
Divide the rice among shallow bowls. Place one cooked salmon fillet in each bowl, then arrange the avocado, corn, black beans, and diced red onion alongside it. Zigzag the sauce over the vegetables.
- 7
Sprinkle the bowls with chopped cilantro and mixed black and white sesame seeds. Add a lime wedge to each bowl and serve immediately.
FAQ
Nutrition (per serving)
Calories
680
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