BBQ Salmon Rice Bowls with Mango Jalapeño Salsa.
Ingredients
- 4 (4-6 ounce) salmon filets
- 1/4 cup extra virgin olive oil
- 1 tablespoon honey or brown sugar
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons dried thyme
- 1 teaspoon onion powder
- kosher salt
- 4 cloves garlic, chopped
- 4 tablespoons salted butter
- chili flakes
- 3-4 cups rice for, serving
- 1 1/2 cups diced mango
- 1 avocado, cubed
- 1-2 jalapeños, seeded – if desired, and chopped
- 1/2 cup cilantro, chopped
- 1/2 cup fresh basil, chopped
- 2 tablespoons lime juice
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Instructions
- 1. Preheat the oven to 450° F.
- 2. On a baking sheet, rub the salmon with olive oil, honey, chili powder, paprika, dried thyme, onion powder, and a pinch of salt. Arrange in a single layer. Roast 10-15 minutes or until the fish is cooked to your liking.
- 3. Remove the pan and then rub the salmon with garlic, add a pat of butter to each filet. Sprinkle with chili flakes. Switch the oven to broil and broil until lightly charred.
- 4. To make the salsa. Combine all ingredients in a bowl.
- 5. Serve the salmon over bowls of rice. Drizzle the butter over the salmon and top with basil or cilantro. Jalapeño sauce recipe in notes.
Source
Original recipe: View Original