BBQ Salmon Bowls with Mango Avocado Salsa

Courtesy of Pinch of Yum

BBQ and Salmon? Not something most people think to pair together but pinch of yum has made this recipe a staple in our house. You cook the salmon in the BBQ paste at a high heat and it gives it this glazed but crispy coating while keeping the salmon from drying out. The mango avocado salsa comes together so quickly, and you'll find yourself eating this with just tortilla chips. We serve this dish over basmati rice that is seasoned with a juice of one lime, cilantro, and 1 tsp of salt.

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

For the 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

Directions: Step1: Make the Mango salsa: Toss all ingredients in a bowl to combine.

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. 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.

Step 4: Pile up some rice, pull off some of salmon, and spoon that mango avocado salsa over the whole thing.