BBQ Salmon Bowls With Mango Avocado Salsa

TOTAL TIME: 25 minutes
YIELD: 2–4 (depends on how much salmon you use) 

Ingredients

  • Salmon:
    • 1–2 lbs (454g (2 servings) – 909g (4 servings)) 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
    • 5g minced coriander
    • 40g 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 250ºC. Line a baking sheet with foil. Alternatively, you can set it to 260ºC 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.

Tips

  • 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.

Taken from Pinch of Yum: https://pinchofyum.com/bbq-salmon-mango-salsa#tasty-recipes-54138-jump-target

Scale and units can be changed at the above website