1teaspoonadobo sauce(the sauce in a can of chipotle peppers)
Instructions
Preheat oven to BROIL. Line a baking sheet with parchment paper.
Place salmon on baking sheet, sprinkle each filet with 2 to 3 teaspoons of Southwest Seasoning {including the sides}.
Drizzle with olive oil and place under the broiler for 5 to 7 minutes depending on the thickness of your filet.
Remove from oven and set aside.
Place a scoop of rice in a serving bowl. Top with black bean salsa.
Slice salmon place on top of salsa in the bowl.
Add avocado slices and drizzle with chipotle crema.
Notes
Make your Chipotle Crema as spicy as you would like it. One teaspoon is mild enough for me, but you can add more or chop up the chipotle pepper and add it for even more heat!!
Do not overcook your salmon!!! My five ounce filet took about 7 minutes, so keep an eye on them.
For thick chipotle cream, use heavy cream or coconut milk in a can. I used unsweetened cashew milk, since I am allergic to the first two options.
Wild-caught salmon is high in Omega-3's. Farm raised salmon is fed genetically modified corn and dyes to make it appear salmon colored...use wild-caught!
The nutrition amounts look way off to me! You will not use all of the chipotle crema so that will help.