Rainbow Salmon Burrito Bowls with Maple Chipotle Sauce

For the salmon:

1 pound wild-caught salmon, cut into four, 4-oz. filets

2/3 cup mayonnaise

2 Tbsp. diced chipotles in adobo

2 Tbsp. pure maple syrup

1 Tbsp. lemon juice

1/4 tsp. kosher salt

For assembling the bowls:

Cooked white or brown rice

14.5-oz can black beans, drained, rinsed

Diced avocado or prepared guacamole

Thinly sliced green cabbage (about 1/4 head)

1 cup corn kernels (fresh or thawed from frozen)

1 ripe mango, peeled, pitted, diced

4 oz. cherry tomatoes, halved

1. Start by preheating an oven or grill to 400 degrees F. Line a baking sheet with parchment paper or foil, and set aside. 
2. Make the Maple Chipotle Sauce. In a medium bowl, whisk together mayonnaise, chipotles, maple syrup, lemon juice and salt until combined and smooth. Divide the sauce in half, transferring half the sauce to a small bowl for serving. Refrigerate the reserved sauce until ready to serve. 
3. Brush the other half of the sauce over each salmon filet to coat. It’s okay to be generous! 
4. Roast the salmon at 400 degrees F for 12-15 minutes, or until the internal temperature reaches 145 degrees F. Remove from the oven and let rest for 2-3 minutes while you finish prepping the toppings.
5. While the salmon is roasting, prepare the remaining bowl ingredients and toppings. 
6. To assemble the bowls, start with a bed of cooked rice. Next, arrange the remaining toppings as desired: black beans, guacamole, cabbage, corn, mango, and tomatoes. Top each bowl with a cooked salmon filet. Drizzle with reserved Maple Chipotle Sauce, and serve. Enjoy!