Salmon

30-minute grilled chipotle salmon bowl with hot green salsa

Name: Healthy grilled chipotle salmon bowl with hot green salsa recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 300g rice; 65g quinoa; 3 bay leaves; 1/2 tsp dried oregano; 2 zucchini, thinly sliced; Juice of 1/2 lime; 600g salmon fillet, skin removed, cut into large chunks; 40.00 ml chillis; 40.00 ml extra virgin olive oil; 500.00 ml baby spinach; 1 large avocado, sliced; 2 x 125g cans corn kernels, drained; 2 jalapeno chillies, chopped; 2 long green shallots, chopped; 1 bunch coriander, chopped; 100ml extra virgin olive oil

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Salmon chipotle bowl with hot green salsa

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by Lucy Nunes

Delicious Team

Feb 13, 2026

You’ll only need 30 minutes for this wholesome salmon dinner that’s packed with protein, healthy fats, fibre and loads of flavour. We jazzed up the rice, adding herbs, some quinoa and baby spinach, and added a fiery green salsa to give it some kick. The zucchini is simply tossed in lime juice to soften and give this bowl a fresh touch.

1 1/2 cups (300g) medium grain rice
1/3 cup (65g) quinoa, rinsed
3 bay leaves
1/2 tsp dried oregano
2 zucchini, thinly sliced
Juice of 1/2 lime
600g salmon fillet, skin removed, cut into large chunks
2 tbs chipotle in adobe sauce
2 tbs extra virgin olive oil
2 cups baby spinach
1 large avocado, sliced
2 x 125g cans corn kernels, drained

Salsa

2 jalapeno chillies, chopped
2 long green shallots, chopped
1 bunch coriander, chopped
100ml extra virgin olive oil

Method

1.

Place rice, quinoa, bay leaves, oregano and 1 tsp fine salt in a rice cooker (or see recipe notes) with 2¼ cups (560ml) water. Close lid and switch to cook.
2.

Meanwhile, make the salsa. Place all ingredients in a blender with ¼ tsp fine salt and whiz until smooth.
3.

Place zucchini in a medium bowl and drizzle with lime juice. Season with salt flakes and freshly ground black pepper and toss to coat.
4.

Brush salmon with chipotle sauce. Heat 1 tbs oil in a large frypan over medium-high heat. Cook salmon for 3-4 minutes, turning occasionally, until golden and cooked to your liking.
5.

Fluff up rice with a fork. Discard bay leaves and stir through the spinach and remaining 1 tbs oil. Divide between 4 bowls. Arrange salmon, avocado and corn on top. Drain zucchini and divide between bowls. Spoon a little salsa over the salmon and serve remaining salsa alongside.

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Recipe Notes

If you don’t have a rice cooker, bring 2 cups (500ml) water to the boil in a medium saucepan, stir in the rice, quinoa, bay leaves, oregano and salt, then cover and cook over medium-low heat for 15 minutes. Without touching the lid, remove from heat and stand, covered, for 5 minutes.

Leftovers will last in an airtight container in the fridge for up to 5 days.

Salsa makes 2/3 cups.