BBQ Salmon Bowls with Mango Avocado Salsa

DETAILS:

  • 25 minutes cook time
  • Makes 2–4 servings (depends on how much salmon you use)

DIETS & ALLERGENS

Dairy Free, Gluten Free, Nut Free, Paleo Friendly, Pescatarian, Soy Free

pinchofyum.com

View original recipe

Ingredients

Salmon:

1 lbs salmon
2 tablespoons brown sugar
2 teaspoons paprika
2 teaspoons onion powder
1 teaspoon garlic powder
0.50 teaspoon chili powder
0.50 teaspoon kosher salt

(more for a larger filet)

2 tablespoons olive oil

Mango Avocado Salsa:

2 medium mangoes

diced

1 medium avocado

diced

0.25 cup minced cilantro
0.25 cup minced red onion
0.50 whole jalapeño pepper

minced (optional, to taste)

1 teaspoon honey
2 tablespoons lime juice
1 teaspoon lime zest
1 dash sea salt

to taste

For serving:

1.5 cups rice

Instructions

STEP

1

Mango salsa: Toss all ingredients in a bowl to combine. Taste, adjust, try not to eat the whole bowl.

STEP

2

Cook your rice: Get your rice cooking according to package directions.

STEP

3

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.

STEP

4

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.

STEP

5

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.

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