BBQ Salmon Bowls with Mango Avocado Salsa

• servings: 2 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

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

2 mangoes, diced

1 avocado, diced

1/4 cup minced cilantro

1/4 cup minced red onion

1/2 jalapeño, minced (optional, to taste)

1 teaspoon honey

2 tablespoons lime juice + 1 teaspoon lime zest

salt to taste

1 1/2 cups of rice

Directions

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.

Nutrition

• Calories: 479
• Total Fat: 21.1 g
• Saturated Fat: 3.3 g
• Trans Fat: 0 g
• Cholesterol: 86.7 mg
• Sodium: 441.7 mg
• Total Carbohydrate: 37.6 g
• Dietary Fiber: 6 g
• Total Sugars: 29.5 g
• Protein: 40.5 g