Chipotle Teriyaki Pineapple Salmon Bowl
×Category: Main Course Ingredients | Type: Seafood | Servings: 4 | By: The Mikey
Protein 45g • Carbs 80g (Fiber 12g) • Fat 30g • 750 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
Chipotle Teriyaki Pineapple Salmon Bowls with Creamy Green Sauce. Sweet, spicy, fresh, and easy—perfect for busy weeknights!
Ingredients
- Salmon Filets (cut into bite sized chunks cut into bite sized chunks 4 6 ounce cut into bite sized chunks): 4
- Teriyaki Sauce ) (i like primal kitchens): 1 Cup
- Chipotle In Adobo (Chopped): 1 TBSP
- Garlic Powder: 1 TSP
- Salt And Black Pepper
- Rice (Cooked): 3 Cup
- Cucumbers (Sliced): 1 Cup
- Pineapple Chunks: 2 Cup
- Avocados (Diced): 2
- Serrano Or Jalapeño (Sliced, Seeded, if desired): 1
- Fresh Cilantro (Chopped): 1/2 Cup
- Lime Juice: 2 TBSP
- Plain Greek Yogurt: 1/2 Cup
- Fresh Cilantro: 1/2 Cup
- Fresh Parsley: 1/4 Cup
- Jalapeño (Seeded, if desired): 1
- Garlic: 1 Clove
- Fresh Lime Juice: 3 TBSP
- Sea Salt
Instructions
- Preheat the oven to 450°F.
- Rub a sheet pan with oil.
- On the sheet pan, toss the salmon with 1/2 cup teriyaki sauce, chipotle, garlic powder, salt, and pepper.
- Bake for 10–15 minutes, until the salmon is cooked to your liking.
- Toss with more teriyaki sauce, if desired.
- To make the salsa, combine all ingredients in a bowl.
- To make the creamy green sauce, blend all ingredients until smooth.
- Serve the salmon with the pineapple salsa, creamy green sauce, and cucumbers.
- Finish with fresh lime juice.
- I love serving this over coconut or cilantro rice.
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