Maple Chipotle Salmon Rice Bowl

This maple chipotle salmon rice bowl is fresh, healthy and ready in no time! We serve the salmon with a mango cabbage slaw. It’s just so damn good! Bon appétit!

Maple Chipotle Salmon Sauce

An easy sauce made with only 5 ingredients and that is packed with flavors! You’ll only need to puree all the ingredients together, using a hand mixer or a food processor. For the sauce, you’ll need:

• Maple syrup
• Chipotle peppers
• Garlic cloves
• Lime juice
• Soy sauce

Where to Buy Chipotle Peppers?

You can buy them at the grocery store, near the Mexican products. Choose canned chipotle peppers in adobo sauce for this recipe. You’ll need 2 peppers for this recipe. You can easily freeze the rest of them for the future. To do so, simply place each paper in an ice cube tray. Freeze and then transfer to an airtight container. 

Recipe Variations:

• Swap maple syrup for honey.
• Add only one pepper instead of 2, if you’re sensitive to spicy food.
• For the salad, choose yellow pepper instead of mango.
• Add other veggies you may have on hand for the salad. 

How Much Salmon per Person?

Normally, I do about 150g to 200g per person. But this may vary on your appetite, you can use 250g filets or 125g if you prefer. If you’re left with any chipotle sauce, keep it for other recipes. You can also mix it with mayo and you’ll get a super good chipotle mayo.

Conservation

Place in an airtight container in the fridge for 3-4 days. For the salad, I suggest you had the dressing when ready to serve. 

Other recipe with chipotle peppers you may like: Red Bean Burger with Chipotle Sauce

Maple Chipotle Salmon Rice Bowl

Servings

4

servings

Prep time

10

minutes

Cooking time

12

minutes

This maple chipotle salmon rice bowl is fresh, healthy and ready in no time! We serve the salmon with a mango cabbage slaw. It’s just so damn good! Bon appétit!

Ingredients

• Salmon

• 4 salmon filets (150g-200g each)

• 2 chipotle peppers (chipotle in adobo sauce)

• 2 garlic cloves, minced

• 1/4 cup of maple syrup

• Juice of 1 lime

• 1 tbsp of soy sauce

• Salad

• 2 cups of shredded red cabbage

• ¾ cup of sliced mini cucumbers

• 1 mango sliced (riped)

• Juice of 1 lime

• 2 tbsp of olive oil

• 1 tbsp of white vinegar (white wine vinegar or balsamic vinegar)

• ½ cup of coriander leaves

• Serve it with: rice, more coriander, avocado puree* or plain yogurt

Instructions

• Prepare the sauce for the salmon. Puree the chipotle peppers, garlic, maple syrup, lime juice and soy sauce with a hand mixer or with a food processor.
• Cook rice according to package instructions.
• Preheat the oven to 450F and place the grill in the middle. Place the salmon filets on a baking pan (with parchment paper). Season with salt. Generously brush the sauce on top of each salmon filet. Cook for 10-14 minutes.
• Prepare the salad. Add all the ingredients to a big bowl and mix. Season well.
• Serve the salmon on top of the rice, alongside with the salad. Garnish with coriander and avocado puree/yogurt (optional)

Notes

• Avocado puree: with the back of a fork, simply mash 2 avocados (ripped) with 1 tbsp of plain yogurt or mayo. Season to your preference.
• Chipotle peppers: You can buy them at the grocery store, near the Mexican products. Choose canned chipotle peppers in adobo sauce for this recipe.