BBQ Salmon Bowls with Mango Avocado Salsa

By Lindsay Ostrom · pinchofyum.com

30 min2–4

Spiced salmon fillets with a fresh mango-avocado salsa served over rice.

Adjust▾

🌐Translate

⋯

prepPreheat oven to 475°F / 240°C, or 500°F / 260°C on broil setting with rack 6 inches from top.
1–2 lbs / 450–900 g fresh salmon		Place salmon skin-side down on foil-lined sheet, rub spice paste over top	Bake 475°F / 240°C, 6–12 min until cooked to desired doneness	Serve salmon over rice, top with salsa
2 tablespoons brown sugar	Mix brown sugar, paprika, onion powder, garlic powder, chili powder & salt with olive oil into paste
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
2 mangoes, diced	Combine mango, avocado, cilantro, onion, jalapeño, honey, lime juice & zest; season with salt
1 avocado, diced
10 g minced cilantro
40 g minced red onion
1/2 jalapeño, minced (optional, to taste)
1 teaspoon honey
30 ml lime juice + 1 teaspoon lime zest
salt to taste
300 g rice	Cook rice per package directions

🌐Translate

⋯More

read left to right — each column combines what's behind it.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.