Chipotle Salmon Rice Bowl Recipe

Looking for a wholesome and satisfying meal with a Mexican influence? Try this rice bowl! The juicy salmon is cooked to perfection with just the right amount of spice to make your tongue dance a little. The coriander (cilantro) rice is perfectly seasoned and provides a delicious base for the bowl. This dish is better than takeaway and is perfect for those nights when you want a delicious and nourishing meal that won’t take too long to prepare. Guaranteed to become a new favourite for you and the ones you love!

This recipe is extracted from Flayvaful by Nathaniel Smith (Murdoch Books, £22) Photography: Steven Joyce

Try Nathaniel's recipe for Crispy Curried Smashed Potatoes & Sticky Tamarind Ribs!

Ingredients for Chipotle Salmon Rice Bowl

For the rice

  • 250 g long-grain rice
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme leaves
  • 345 ml water
  • 1½ teaspoons salt
  • 2 bay leaves
  • Zest of 1 lime
  • 2 tablespoons fresh lime juice
  • 3 tablespoons roughly chopped fresh coriander (cilantro)

To serve

How to make Chipotle Salmon Rice Bowl

  1. For the rice, you want to rinse it under cold water and leave it suspended in a strainer for 5–10 minutes. In a large pot or saucepan, heat the olive oil and butter over medium heat along with the rice. Sauté for 2–3 minutes, or until the rice is starting to gain colour and turn golden. Then add the garlic and thyme and stir for 1 minute, or until fragrant.
  2. Pour in the water, add the salt and bay leaves, and stir everything together. You need around 2 cm of water above the rice. Now bring the mixture to the boil over high heat. Once a third of the water has evaporated, reduce to a gentle simmer and cover the pot with a tight-fitting lid. Cook the rice over low heat for 10–15 minutes.
  3. Once the rice is cooked, remove the pot from the heat and let it sit for 5 minutes with the lid still on; this allows your rice to steam further and get nice and fluffy.
  4. Add the lime zest and juice and the chopped coriander and combine everything together.
  5. For the salmon, in a small bowl, combine the chipotle, honey, melted butter, lime juice, oregano, coriander, cumin, onion powder and chilli flakes. Set aside.
  6. Make sure your salmon has been sitting at room temperature for 20 minutes, then pat dry and slice into 4 cm (1½ inch) cubes. Coat in 1 tablespoon of oil and season with the salt, ensuring that each piece of salmon has a dusting of salt.
  7. Heat a large non-stick or cast-iron frying pan over medium–high heat with 2–3 tablespoons of oil. Sear your salmon on all sides – this should take around 4–5 minutes – until nice and golden. Drop the heat to low–medium, pour the chipotle sauce over the salmon and coat carefully. Cook for 1 minute, then remove from the heat.
  8. Serve the salmon and rice with mango avocado salad, black-eyed beans and Scotch bonnet honey sauce.
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