Instructions
Preheat the oven to 450° F.
On a baking sheet, toss salmon filets (cut into bite-size chunks) with extra virgin olive oil, chopped chipotle in adobo, honey, tamari or soy sauce, and a pinch each of kosher salt and ground black pepper. Arrange in a single layer. Roast 10-15 minutes or until the salmon is cooked to your liking. During the last minute, switch the oven to broil and broil until lightly charred. Set the salmon aside.
In a small bowl, whisk together extra virgin olive oil, honey, and apple cider vinegar. Stir in fresh cilantro (chopped) and season with kosher salt and ground black pepper. Set the sauce aside for serving.
Salad
To make the salad, combine avocados (diced), small cucumbers (chopped), serrano or jalapeño (sliced), fresh cilantro (chopped), ground cumin, and crumbed feta cheese in a bowl. Toss with extra virgin olive oil, lime juice, lemon juice, and season with kosher salt.
Spicy Mayo
For the mayo, combine mayo, chopped chipotle in adobo, and honey in a bowl.
Spoon the salmon over the bowls of cooked rice. Top with the avocado salad and drizzle the cilantro lime sauce over everything. Add a dollop of spicy mayo. Enjoy!