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. Toss all mango salsa ingredients in a bowl to combine. Taste and adjust seasoning.
2. Get your rice cooking according to package directions.
3. Preheat the oven to 475°C. Line a baking sheet with foil. Alternatively, set to broil at 500°C for medium rare with a crispy top — watch closely so the sugar doesn’t burn. Make sure an oven rack is about 6 inches from the top.
4. Mix the spices and olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top. Bake for 6–12 minutes depending on thickness and desired doneness.
5. Pile up some rice, pull off some salmon, and spoon the mango avocado salsa over the whole thing. Add a lime wedge to serve.