maple chipotle salmon and avocado rice bowls
You'll want to lick that dressing straight from the jar. Fuck yeah.
Ingredients
- 1 1/2 lb salmon, cut into cubes
- 3/4 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 3 tbsp maple syrup
- 1 tbsp chipotle chili powder
- 2 tsp smoked paprika
- 3 cloves garlic, minced
- 1/3 cup fresh cilantro, chopped
- steamed rice, to serve
avocado salsa
- 2 avocados, diced
- 1/3 cup fresh cilantro, chopped
- 1 jalapeno, diced
- 3 tbsp lime juice
- 1 tbsp tequila (optional)
Instructions
- Preheat oven to 450 degrees.
- In a bowl or jar, whisk or shake together the olive oil, apple cider vinegar, maple syrup, chipotle powder, smoked paprika, garlic, cilantro, and a pinch of salt and pepper. Taste and adjust seasonings as desired.
- Place the salmon cubes in a large bowl. Pour half of the dressing overtop and toss to combine. Let sit 10 minutes at room temperature, or up to 24 hours covered in the fridge.
- Spread the salmon on a large baking sheet. Roast for 10-15 minutes until desired doneness is achieved. If desired, switch the broiler to high for the last 2-3 minutes to crisp the tops.
- Meanwhile, make the salsa. Toss together the avocado, cilantro, jalapeno, lime juice, tequila (if using) and a pinch of salt.
- Serve salmon and salsa over bowls of steamed rice, with additional dressing on the side. Highly recommend you fucken douse your salmon in the chipotle vinaigrette. Bruh.