30 min · 1 serving · @The Golden Balance
Smoky Chipotle Salmon and Rice
Broiled salmon rubbed with chipotle, smoked paprika and garlic, served over sushi rice with a tangy light-mayo hot-sauce drizzle and fresh cilantro.
Nutrition per serving
- 550 kcal
- 27 g protein
- 64 g carbs
- 21 g fat
Ingredients
- 113 g salmon fillet
- 75 g dry sushi rice
- 135 ml water
- ¼ tsp salt (for the rice)
- ¼ tsp chipotle chilli powder
- ¼ tsp smoked paprika
- ⅛ tsp black pepper
- ¼ tsp garlic powder
- 1 pinch salt
- 1 tbsp light mayo
- 1 ½ tsp hot sauce
- ¾ tsp sriracha
- ¾ tsp low-sugar BBQ sauce
- 1 tbsp white vinegar
- 1 tbsp water
- 1 tbsp cilantro or parsley, chopped
Steps
- Cook the sushi rice with the water and salt.
- Set the oven to a high broil and heat a sheet tray in it for 15 minutes.
- Season the salmon with the chipotle powder, smoked paprika, pepper, garlic powder and salt, then broil on the hot tray 15–20 cm from the element for 6–10 minutes.
- Whisk the light mayo, hot sauce, sriracha, BBQ sauce, vinegar and water with a pinch of the same seasoning.
- Serve the salmon over the rice, drizzle with the sauce and finish with cilantro or parsley.
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