Description

This Irresistibly Tasty Chipotle Glazed Salmon Bowl with Avocado Feta combines wild-caught salmon fillets marinated in a smoky chipotle sauce, perfectly pan-seared to a golden finish. Served atop a bed of fresh mixed greens, cherry tomatoes, and creamy diced avocado, sprinkled with crumbled feta or goat cheese and a fresh cilantro-lemon dressing, this dish offers a vibrant, flavorful, and nutritious meal perfect for lunch or dinner.

Ingredients

Scale

Salmon and Glaze

4 6 oz salmon fillets (fresh, wild-caught for best flavor)
1/4 cup chipotle sauce (adjust to your heat preference)
1 tbsp olive oil (enhances flavor)
1 tsp salt (essential to elevate flavors)
1/2 tsp black pepper (preferably fresh ground)

Bowl Ingredients

1 avocado (diced, ripe but firm)
1/2 cup feta cheese (crumbled; use goat cheese for a twist)
4 cups mixed greens (fresh and crisp)
1 cup cherry tomatoes (halved)
2 tbsp lemon juice (fresh-squeezed is best)
1/4 cup cilantro (chopped, optional)

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Instructions

Prepare the Salmon: Pat the salmon fillets dry with paper towels. In a small bowl, mix the chipotle sauce, olive oil, salt, and black pepper. Brush the mixture evenly over both sides of each salmon fillet to ensure they are well coated with the glaze.
Cook the Salmon: Heat a non-stick skillet over medium heat. Once hot, place the salmon fillets skin-side down and cook for about 6-7 minutes until the skin is crispy and the salmon is cooked halfway through. Flip the fillets carefully and cook for an additional 5-6 minutes or until the salmon is opaque and flakes easily with a fork.
Prepare the Salad Base: While the salmon cooks, wash and dry the mixed greens and cherry tomatoes. Halve the cherry tomatoes and dice the avocado into bite-sized pieces. Chop the cilantro finely if using.
Assemble the Bowls: Divide the mixed greens evenly among four bowls. Scatter the halved cherry tomatoes and diced avocado on top. Sprinkle with crumbled feta cheese and chopped cilantro.
Dress and Serve: Drizzle the fresh lemon juice evenly over each bowl to add brightness and acidity. Place one salmon fillet on top of each salad bowl. Serve immediately for the best flavor and texture.

Notes

Use wild-caught salmon for the best flavor and sustainability.
Adjust the amount of chipotle sauce to suit your preferred spice level.
For a dairy-free version, substitute feta cheese with a vegan cheese or omit it entirely.
If fresh chipotle sauce is unavailable, adobo sauce from canned chipotle peppers works well as a substitute.
Serve with a side of quinoa or brown rice to make it a more filling meal.