Name: BBQ Salmon Bowls With Mango Avocado Salsa
Ingredients: 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 (adjust to taste); 2 tablespoons olive oil; 2 mangoes, diced; 1 avocado, diced; 1/4 cup minced cilantro; 1/4 cup minced red onion; 1/2 jalapeño, minced (optional, adjust to taste); 1 teaspoon honey; 2 tablespoons lime juice; 1 teaspoon lime zest; Salt, to taste; 1 1/2 cups cooked rice (such as jasmine or basmati)

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There’s something magical about a meal that’s equal parts fresh, vibrant, and satisfying. These BBQ Salmon Bowls are exactly that! Picture tender, smoky salmon paired with a sweet and zesty mango avocado salsa—all served over a cozy bed of rice. It’s the perfect mix of healthy and indulgent, and I promise it’s easier to make than it looks.

Why You’ll Love This Recipe

Flavor Explosion: Sweet, smoky, tangy, and a touch of heat—this dish has it all!
Quick and Easy: You can have this beauty on the table in under 30 minutes.
Nutritious: Loaded with omega-3s, fresh veggies, and tropical fruit.
Customizable: Perfect for meal prep or swapping ingredients to suit your taste.

Ingredients

Here’s a sneak peek at what you’ll need (you’ll find the full list of ingredients with exact amounts below):

Fresh salmon fillets
BBQ seasoning
Ripe mangoes
Creamy avocado
Fresh lime juice
Cooked rice or quinoa

Directions

Step 1: Season the Salmon

Rub your salmon fillets generously with BBQ seasoning. Let them sit for a few minutes while you prep the salsa.

Step 2: Make the Mango Avocado Salsa

Dice your mangoes and avocado into bite-sized pieces. Toss them together in a bowl with lime juice, a pinch of salt, and some chopped cilantro for that fresh pop of flavor.

Step 3: Cook the Salmon

Heat a skillet or grill over medium heat and lightly oil the surface. Cook the salmon skin-side down first for about 4 minutes, then flip and cook for another 3-4 minutes until it’s perfectly flaky.

Step 4: Assemble the Bowls

Layer your cooked rice or quinoa in a bowl, place the salmon on top, and spoon that gorgeous mango avocado salsa over everything. Add any toppings you love—like sliced jalapeños or a dollop of Greek yogurt.

Expert Tips and Tricks

Use fresh, ripe mangoes for the salsa—frozen won’t have the same texture.
If you don’t have BBQ seasoning, a mix of smoked paprika, garlic powder, and brown sugar works beautifully.
Let the salmon come to room temperature before cooking for even doneness.

Recipe Variations and Possible Substitutions

Swap salmon for chicken, shrimp, or tofu for a different protein.
Use cauliflower rice if you’re looking for a low-carb option.
Add diced red onion or jalapeño to the salsa for extra zing.

Serving and Pairing Suggestions

This dish pairs wonderfully with a crisp white wine like Sauvignon Blanc or even a light lager. You can also serve it with a side of roasted veggies or a green salad to round out the meal.

Storage and Reheating Tips

Store leftover salmon and salsa separately in airtight containers. The salmon will keep in the fridge for 2-3 days. To reheat, warm the salmon gently in a skillet or microwave. The salsa is best enjoyed fresh but can be stored for a day.

FAQs

1. Can I use frozen salmon?
Absolutely! Just make sure it’s fully thawed and patted dry before cooking.

2. What if I don’t have a grill?
A skillet or oven broiler works just as well!

3. Is this recipe spicy?
Not inherently, but you can add some chili flakes or hot sauce if you want a kick.

4. Can I prep this ahead of time?
Yes! Cook the salmon and make the salsa ahead. Assemble the bowls when ready to serve.

Conclusion

BBQ Salmon Bowls With Mango Avocado Salsa are a fresh and fabulous way to elevate your weeknight dinner game. It’s colorful, flavorful, and so easy to make. Give it a try—you’re going to love it as much as I do.

BBQ Salmon Bowls With Mango Avocado Salsa

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Author: Emily
Yield: 1 bowl 1x

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Description

An easy and impressive dinner featuring smoky-sweet BBQ salmon topped with a zesty mango avocado salsa, served over rice.

Instructions

Prepare the Mango Avocado Salsa:
1. In a bowl, combine diced mangoes, avocado, cilantro, red onion, and jalapeño.
2. Add honey, lime juice, and lime zest.
3. Mix gently and season with salt to taste. Set aside.
Cook the Rice:
1. Prepare rice according to package instructions.
Preheat the Oven:
1. Preheat oven to 475°F (245°C). Line a baking sheet with foil.
Prepare the Salmon:
1. In a small bowl, mix brown sugar, smoked paprika, onion powder, garlic powder, chili powder, and kosher salt with olive oil to form a paste.
2. Place salmon fillet skin-side down on the prepared baking sheet.
3. Rub the spice paste evenly over the top of the salmon.
Bake the Salmon:
1. Bake in the preheated oven for 6–12 minutes, depending on the thickness of the salmon and desired doneness. For a medium-rare finish with a crispy top, you can broil on high for 6–8 minutes, ensuring the oven rack is about 6 inches from the top. Watch closely to prevent burning.
Assemble the Bowls:
1. Divide cooked rice into bowls.
2. Top with portions of the baked salmon.
3. Spoon the mango avocado salsa over the salmon.
4. Serve with lime wedges if desired.