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Spicy Honey-Chipotle Salmon Bowl
Spicy Honey-Chipotle Salmon Bowl
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Spicy honey-chipotle salmon bowls with brown rice, green beans, and sweet potato for a delicious and satisfying meal.
Ingredients:
  • 2 cups low-sodium chicken broth
  • 1 teaspoon butter
  • 0.5 cup brown rice, rinsed well
  • 1.5 cups chopped fresh green beans
  • 1 medium sweet potato, chopped
  • 1 tablespoon olive oil
  • salt and ground black pepper to taste
  • 1 tablespoon honey
  • 1 teaspoon ground dried chipotle pepper
  • 0.5 teaspoon granulated garlic
  • 2 (4 ounce) frozen salmon fillets with skin
  • 1 tablespoon chopped toasted pecans
Instructions:
  • In a saucepan, elevate the flavors by bringing together chicken broth and butter until boiling. Stir in rinsed brown rice, then lower the heat to medium-low. Cover the pan and let it simmer gently until the rice is tender and has absorbed all the liquid, around 45 to 50 minutes. Once done, take off the heat, keep it covered, and maintain its warmth.
  • Preheat your oven to a toasty 400 degrees F (200 degrees C, for our metric pals). Line a baking sheet with parchment paper while you wait.
  • Combine green beans and sweet potatoes with a drizzle of olive oil, a sprinkle of salt, and a dash of pepper in a bowl. Toss well to coat evenly. Spread out on the baking sheet, keeping the green beans and sweet potatoes separate.
  • Mix together the flavorful blend of honey, chipotle pepper, and garlic in a bowl; season with a pinch of salt and a dash of pepper. Generously brush the delectable mixture onto the frozen salmon, then carefully place it, skin-side down, on a bed of vibrant green beans.
  • Roast in the preheated oven for 30 to 35 minutes until vegetables are tender and salmon flakes with a fork.
  • Take out of the oven and evenly distribute the rice into 2 bowls. Place a salmon fillet on top of each bowl of vegetables. Finish by sprinkling toasted pecans over the bowls.

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