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This Week's Top Recipes

Spring Bowls

FishOvenSpring

Time: 40 minutes

Yield: 4 servings

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About

What goes in the Spring Bowls that makes them feel like the first moment of blossoming? Lightly coated, spicy, sweet, and succulent salmon! Creamy, crunchy, and cheesy avocado salad! Spicy and tangy homemade chipotle mayo! And, of course, comforting, filling rice. Spring Bowls are fantastic for celebrating the coming of the warmer weather.

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Ingredients

  • For the salmon:
  • 4 (4-6-ounce) salmon fillets, cut into bite-size chunks
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon chipotles in adobo, chopped
  • 2 tablespoons honey
  • 1 tablespoon tamari or soy sauce
  • kosher salt, to taste
  • black pepper, to taste
  • For the cilantro-honey sauce:
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons honey
  • 1 tablespoon apple cider vinegar
  • 1/2 cup fresh cilantro, chopped
  • kosher salt, to taste
  • black pepper, to taste
  • For the avocado feta salad:
  • 2 avocados, diced
  • 2 small cucumbers, chopped
  • 1 serrano or jalapeño pepper, sliced
  • 1/2 cup fresh cilantro, chopped
  • 1/2 teaspoon ground cumin
  • 1/2 cup feta cheese, crumbled
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • salt, to taste
  • For the chipotle mayo:
  • 1/2 cup mayonnaise
  • 1 tablespoon chipotles in adobo, chopped
  • 2 teaspoons honey
  • rice, optional, to taste, cooked and hot, for serving

Directions

Step 1 -Preheat the oven to 450 degrees F.

Step 2 -On a baking sheet, add the salmon pieces, 3 tablespoons of the olive oil, 1 tablespoon of the chipotles in adobo, 2 tablespoons of the honey, the tamari, the salt, and the black pepper and toss to combine.

Step 3 -Arrange the seasoned salmon pieces in a single layer.

Step 4 -Roast the salmon pieces until they reach an internal temperature of 145 degrees F, about 10-15 minutes. During the last minute of cooking time, switch the oven to broil and broil the salmon pieces until lightly charred.

Step 5 -Transfer the salmon from the oven and set it aside.

Step 6 -In a small bowl, add 3 tablespoons of the remaining olive oil, 2 teaspoons of the remaining honey, and the apple cider vinegar and whisk to combine.

Step 7 -Add 1/2 cup of the cilantro, the salt, and the black pepper to the olive oil mixture and stir to combine. Set the cilantro-honey sauce aside.

Step 8 -In a bowl, add the avocado, the cucumbers, the serrano peppers, the remaining cilantro, the cumin, and the feta and stir gently to combine.

Step 9 -Add the remaining olive oil, the lemon juice, the lime juice, and the salt to the salad and toss to combine.

Step 10 -In a small bowl, add the mayonnaise, the remaining chipotles, and the remaining honey and stir to combine.

Step 11 -In serving bowls, evenly add the rice.

Step 12 -Top the rice evenly with the salmon, the avocado salad, and the cilantro sauce.

Step 13 -Dollop the spicy mayo on top of each of the bowls.

Step 14 -Serve.

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