BBQ Salmon Bowls with Mango Avocado Salsa

BBQ Salmon Bowls with Mango Avocado Salsa

INGREDIENTS :  

Salmon:
  •     1–2 lbs. fresh salmon
  •     2 tablespoons brown sugar
  •     2 teaspoons smoked paprika
  •     2 teaspoons onion powder
  •     1 teaspoon garlic powder
  •     1/2 teaspoon chili powder
  •     1/2 teaspoon kosher salt (more for a larger filet)
  •     2 tablespoons olive oil
Mango Avocado Salsa:
  •     2 mangoes, diced
  •     1 avocado, diced
  •     1/4 cup minced cilantro
  •     1/4 cup minced red onion
  •     minced jalapeño (optional, to taste)
  •     a drizzle of honey
  •     a squeeze of lime juice + a little lime zest
  •     salt to taste
For serving:
  •     Rice
INSTRUCTIONS : 
  1. Mango salsa: Toss all ingredients in a bowl to combine. Taste, adjust, try not to eat the whole bowl.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.
  2. 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.
  3. 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.
This article and recipes adapted from site


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