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Multi Grain Chipotle Salmon Bowls

  • Author: Marty Boyd
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 1x



  • 1 package Minute Maid multi~grain medley. cooked according to package directions
  • 1 pound salmon filet cut into 4 pieces, skin removed
  • ¼ teaspoon chipotle chili powder
  • 1 teaspoon granulated garlic
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Coconut oil spray
  • 2 avocados, sliced
  • 2 tablespoons lime juice
  • 2 cups green or purple cabbage, sliced (I mixed the two)
  • 1 cup grape tomatoes,cut in half
  • Green Onions for garnish
  • Creamy Cilantro Lime Dressing:
  • 1 tablespoon shallot
  • 1 garlic clove
  • 1 cup fresh cilantro, lightly packed
  • ¼ cup avocado oil
  • Juice of 2 fresh limes
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 2 teaspoons dijon mustard
  • ¼ teaspoon of sea salt
  • 1/4 teaspoon cumin
  • 1 tablespoon sour cream


  1. Cook rice medley according to package directions and set aside.
  2. In a small bowl, add chipotle chili powder, garlic powder, smoked paprika, cumin, salt, and black pepper. Stir to blend.
  3. Blot the salmon dry with a paper towel and rub spice mixture on both sides. Spray a large skillet with coconut oil spray and heat skillet on medium high.Sear the salmon for 4-5 minute on each side. Remove from heat and set aside.
  4. In a blender or food processor add shallot, garlic clove, fresh cilantro, ¼ cup of avocado oil, lime juice, apple cider vinegar, honey, dijon mustard, ¼ teaspoon salt, and cumin. Blend until smooth. Set aside.
  5. Assemble the bowls: add ½ cup of rice, one filet of fish, 1/4 of avocado slices, ½ cup cabbage, ¼ cup of diced tomato. Drizzle with creamy cilantro dressing mixture and serve!