BBQ Salmon Bowl with Mango and Avocado Salsa

Total Time: 25 minutes

2-4 Servings

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

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

• 1 teaspoon honey

• 2 tablespoons lime juice + 1 teaspoon lime zest

• salt to taste

For serving:

• 1 1/2 cups of rice

INSTRUCTIONS

1. Mango salsa: Toss all ingredients in a bowl to combine. Taste and adjust.

2. Cook your rice according to the package directions.

3. 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 – watch closely so it doesn’t burn the sugar. If taking this route, ensure one of the oven racks is close to the top, about 6 inches.

4. 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.

5. Bowl up some rice, pull off some salmon, and spoon that mango avocado salsa over the whole thing. Add a lime squeezer for good measure. IT’S SO GOOD.