Description
Make these BBQ Salmon Bowls with Mango Avocado Salsa in just 25 minutes! Smoky, sweet, and refreshingu2014the perfect weeknight dinner.
Ingredients
Scale
Ingredients
For the 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 (adjust for larger filets)
- 2 tablespoons olive oil
For the 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)
- 1 teaspoon honey
- 2 tablespoons lime juice + 1 teaspoon lime zest
- Salt, to taste
For Serving:
- 1 1/2 cups cooked rice
Instructions
Prepare the Mango Avocado Salsa
- Combine diced mangoes, avocado, cilantro, red onion, jalapeño, honey, lime juice, and lime zest in a bowl.
- Sprinkle with salt, mix gently, and set aside.
2. Cook the Rice
- Cook the rice according to the package instructions. Fluff with a fork and keep warm.
3. Preheat the Oven
- Preheat oven to 475°F. Alternatively, set to 500°F on broil for a crispy top (watch closely to avoid burning). Line a baking sheet with foil.
4. Season the Salmon
- Mix brown sugar, smoked paprika, onion powder, garlic powder, chili powder, kosher salt, and olive oil to form a paste.
- Place salmon skin-side down on the baking sheet and rub the paste generously over the top.
5. Bake the Salmon
- Bake for 6–12 minutes depending on the salmon’s thickness and desired doneness. Aim for an internal temperature of 135°F for medium doneness.
6. Assemble the Bowls
- Divide rice into serving bowls. Flake salmon into pieces and place over the rice.
- Top with a generous serving of mango avocado salsa. Add a squeeze of lime if desired.
Notes
- Fresh Ingredients: Use fresh salmon, mangoes, and avocados for the best flavor.
- Grill Option: For added smokiness, grill the salmon instead of baking.
- Spice Level: Adjust chili powder or jalapeño to suit your spice preference.
- Crunchy Texture: Add roasted nuts or tortilla strips for extra crunch.
- Storage: Store leftover components separately. Salsa is best fresh but can be refrigerated for up to 24 hours.
- Serving Variations: Swap rice for quinoa or cauliflower rice for a lower-carb option.
- Pairing Suggestion: Serve with a light, chilled Sauvignon Blanc or Rosé
- Prep Time: 10minutes
- Cook Time: 15minutes