BBQ Salmon Bowls with Mango-Avocado Salsa

• fresh salmon↗1 lb
• brown sugar↗2 tablespoon
• smoked paprika↗2 teaspoon
• onion powder2 teaspoon
• garlic powder↗1 teaspoon
• chili powder↗0.5 teaspoon
• kosher salt↗0.5 teaspoon

  more for larger fillet

• olive oil↗2 tablespoon
• mango↗2

  diced

• avocado↗1

  diced

• coriander↗0.25 cup
• red onion0.25 cup
• jalapeño↗0.5

  minced (optional, to taste)

• honey↗1 teaspoon
• lime juice + 1 teaspoon lime zest2 tablespoon
• сіль за смаком↗
• рис↗1.5 cup

Step-by-step instructions

1. 1

   Mango salsa: Mix all ingredients in a bowl to combine them. Taste, adjust, try not to eat the whole bowl.

2. 2

   Prepare the rice: Cook the rice according to the package instructions.

3. 3

   Preheat the oven: Heat the oven to 475°F (≈245°C). Line a baking sheet with foil. Optionally set the broiler to 500°F (≈260°C) for medium‑charred salmon with a crispy crust – the risk is that the sugar may burn, so watch closely. If using this method, place one of the racks closer to the top, about 15 cm away.

4. 4

   Salmon: Mix the spices and olive oil to make a paste. Place the salmon skin‑side down on the sheet. Generously rub the paste onto the top of the fillet. Bake for 6–12 minutes, depending on salmon thickness and desired doneness. See notes if unsure.

5. 5

   Assemble the bowl: Place a portion of rice, add salmon pieces, and spoon the mango‑avocado salsa on top. Add lime juice to taste. It’s extremely tasty.