Crispy BBQ Salmon Bowls with Roasted Jalapeño Peach Salsa.
Ingredients
- 4 (4-6 ounce) salmon filets
- 1/4 cup extra virgin olive oil
- 1 tablespoon honey
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/8 teaspoon cinnamon
- kosher salt
- 2 peaches, quartered
- 1 ear corn
- 1-2 jalapeños
- 1 shallot, halved
- 1 avocado, cubed
- 1/2 cup cilantro, chopped
- 1 tablespoon lime zest, plus 1/4 cup lime juice
- 6 tablespoons salted butter
- 6 cloves garlic, chopped
- 3-4 cups rice, for serving
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Instructions
- 1. Preheat the oven to 450° F.
- 2. Place the salmon on a baking sheet and rub with olive oil, honey, chili powder, paprika, garlic powder, onion powder, cinnamon, and a pinch of salt. To the pan, add the peaches, corn, jalapeños, and shallots. Roast 10-15 minutes or until the fish is cooked to your liking. During the last minute, switch the oven to broil and broil until lightly charred. Set the fish aside.
- 3. To make the salsa. Dice the peaches, remove the corn kernels from the cob, and chop the jalapeños and shallot. Add everything to a bowl with the avocado, cilantro, lime zest, and lime juice.
- 4. Melt together the butter and garlic. Cook until the butter is browning and the garlic crisps. Add chili flakes and salt, to taste.
- 5. Serve the salmon and salsa over bowls of rice. Drizzle the butter over the salmon and top with basil or cilantro.
Source
Original recipe: View Original
