BBQ Salmon Bowls with Mango Avocado Salsa

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 red capsicum, 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

Method

1. Mango salsa: Toss all ingredients in a bowl to combine. Taste, adjust, try not to eat the whole bowl.
2. Cook your rice: Get your rice cooking according to package directions.
3. **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.
4. 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.
5. **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.