BBQ Salmon Bowls with Mango Avocado Salsa
Ingredients
- 12 12 salmon – . fresh
- 2 tablespoons 2 tablespoons brown sugar
- 2 teaspoons 2 teaspoons smoked paprika
- 2 teaspoons 2 teaspoons onion powder
- 1 teaspoon 1 teaspoon garlic powder
- 1/2 teaspoon 1/2 teaspoon chili powder
- 1/2 teaspoon 1/2 teaspoon kosher salt (more for a larger filet)
- 2 tablespoons 2 tablespoons olive oil
- 2 mangoes , diced
- 1 avocado , diced
- 1/4 1/4 cilantro minced
- 1/4 1/4 red onion minced
- 1/2 jalapeño , minced (optional, to taste)
- 1 teaspoon 1 teaspoon honey
- 2 tablespoons1 teaspoon 2 tablespoons1 teaspoon lime juicelime zest +
- salt to taste
- 1 1/2 1 1/2 rice of
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Instructions
- Mango salsa: Toss all ingredients in a bowl to combine. Taste, adjust, try not to eat the whole bowl.
- Cook your rice: Get your rice cooking according to package directions.
- Get the oven ready: Preheat the oven to 475 degrees. Line a baking sheet with foil. Alternatively, you can set it to 500 degrees on the broil setting for medium rare with a yummy crispy top – the risk here is that you have to watch closely so it doesn’t burn the sugar. If taking this route, make sure one of the oven racks is close-ish to the top, about 6 inches or so.
- Salmon: Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes depending on the thickness of your salmon and your desired doneness. See notes if you’re not sure.
- Bowl it up: Pile up some rice, pull off some of salmon, and spoon that mango avocado salsa over the whole thing. Add a lime squeezer for good measure. IT’S SO GOOD.
Source
Original recipe: View Original