Chipotle Agave Salmon Bowl
Mesquite smoked salmon coated in a spicy chipotle agave glaze, served over a bed of cilantro lime brown rice, fresh sliced avocado, and a fiery mango and habanero agave salsa. Finished with sliced green onion and a lime wedge.
Servings: 1
Prep Time: 15 minutes
Cook Time: 20 minutes
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Mango habanero salsa:
- ½ cup mango, diced small
- ¼ cup tomato, diced small
- ¼ cup red onion, diced small
- 1 tablespoon habanero, deveined and brunoised
- 1 tablespoon cilantro, finely chopped
- 1 tablespoon Organic Agave In The Raw® sweetener
- 1 tablespoon lime juice
- 1 teaspoon salt
Chipotle agave glaze:
- 1 chipotle pepper in adobo
- 1 cup Organic Agave In The Raw sweetener
Cilantro brown rice:
- 2 cups brown rice
- 1 lime, juiced
- ¼ cup cilantro
Salmon bowl:
- 2 cups cilantro lime brown rice
- 4 ounces smoked salmon
- 1 tablespoon chipotle agave glaze
- ¼ avocado, sliced
- 2 ounces mango habanero salsa
- 1 tablespoon sliced scallion
- 1 lime wedge
Directions
- For the mango salsa, mix ingredients thoroughly and refrigerate until ready to use.
- For the chipotle agave, blend ingredients until smooth and set aside until ready to use.
- For the cilantro rice, squeeze the juice of one lime over prepared brown rice. Stir in cilantro and season with kosher salt.
- Preheat the oven to 350°F. Generously glaze cooked smoked salmon with chipotle agave and bake in the oven for 8-10 minutes, or until the salmon is hot internally.
- In a bowl, add cooked cilantro lime brown rice. Top with the salsa, glazed salmon and avocado. Garnish with scallions and a lime wedge.
