From the table
BBQ Salmon Bowls with Mango Avocado Salsa
Shared by Georgia and Wilson
For the couple
So thrilled for you two, and honored to be a part of your special day.
Why it's special
This is one of my and Wilson's favorite recipes, which we have made for special occasions. The mango avocado salsa is fresh and amazing on a hot day.
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
2 tablespoons olive oil
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, to taste)
1 teaspoon honey
2 tablespoons lime juice
1 teaspoon lime zest
salt to taste
For serving:
1 1/2 cups of rice
Steps
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.
4. Salmon: 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 of the salmon. Bake for 6-12 minutes depending on thickness and desired doneness.
5. Bowl it up: Pile up some rice, add salmon, and spoon the mango avocado salsa over the top. Add a lime squeeze for good measure.
Notes
To make vegetarian, can swap the salmon for firm tofu.