BBQ SALMON BOWLS WITH MANGO AVOCADO SALSA

This is not your ordinary salmon. It is salmon that’s been given a delicious and aggressive treatment of sweet and smoky spices, which then gets broiled (fast! easy!) which results in a lightly crunchy outer layer, which conveniently mixes-and-matches with that buttery, silky, lime-zesty, sweet and juicy mango avocado salsa. It’s equal parts super pretty and not fancy, which is why we just pile a scoop of each on hot steamy rice and don’t get too precious about it. This is the bowl life.

 BBQ SALMON BOWLS WITH MANGO AVOCADO SALSA 

Prep Time     : 15 minutes
Cook Time    : 10 minutes 
Yield             : 2–4 (depends on how much salmon you use)

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

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.

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.

NOTES

• How to tell when the salmon is done: “Salmon will change from translucent (red or raw) to opaque (pink) as it cooks. After 6-8 minutes of cooking, check for doneness, by taking a sharp knife to peek into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done.” (Thank you Heidi!) I know this is the proper way to cook salmon, but I am also slightly paranoid about food safety, so the salmon we cook at home has almost no translucency when done. If the rare center freaks you out, don’t worry – it’s still very, very delicious when cooked all the way through (just don’t let it get WAY overcooked or it will be dry and sad).
• How much salmon to use: I don’t really care for leftover salmon, so I usually opt for a smaller filet – something like 1 – 1/2 lbs. so that we can eat it once or twice without a lot of leftovers. A 2 lb. filet will serve 4-6 people easily, especially when combined with rice, mango avocado salsa, etc.
• Do you use fresh or frozen mangoes: Fresh is the most delicious. But frozen chunks can also work! Just let them thaw out on the counter and then give them a little extra knife treatment so they’re good for salsa-size.
• What else does this salmon go with: You can also add any other vegetables you like to build out your bowls (totally optional). I used some of my leftover Korean BBQ style cauliflower in there and it was SO yummy. I’ve also added roasted vegetables like mushrooms and asparagus.

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