Name: BBQ Salmon Bowls
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Cuisine: American
Ingredients: 1 medium ripe mango, peeled, seeded and chopped (1 1/2 cups); 3/4 chopped red bell pepper; 1/4 cup thinly sliced green onions (2); 1/2 teaspoon lime zest; 2 tablespoons lime juice; 3 tablespoons olive oil, divided; 1 habanero or serrano chile, seeded and finely chopped; 1 tablespoon chopped fresh basil; 2 teaspoons honey; 3/4 teaspoon kosher salt, divided; 1 tablespoon brown sugar; 2 teaspoons chili powder; 1 teaspoon smoked paprika; 1/2 teaspoon onion powder; 1/2 teaspoon ground cumin; 4 (6-ounce) salmon fillets; 3 cups hot cooked jasmine rice; 1 (15-ounce) can black beans, rinsed and drained; 1 avocado, peeled, seeded and sliced; 3/4 cup thinly sliced red onion or pickled red onion (see Tip)

BBQ Salmon Bowls

These BBQ salmon bowls are topped with a colorful mango salsa and pickled red onion.

32 min total 20 min prep 12 min cook 4 992 cal

Instructions

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1 Gather all ingredients. Preheat the oven to 450 degrees C (230 degrees C). Line a rimmed baking sheet with foil. Coat foil with nonstick cooking spray.
2 For mango salsa, combine mango, red pepper, green onion, lime zest and juice, 1 tablespoon olive oil, habanero, basil, honey, and 1/4 teaspoon salt in a bowl.
3 For BBQ spice mixture, combine brown sugar, chili powder, smoked paprika, onion powder, cumin, and remaining 1/2 teaspoon salt in a small bowl.
4 Place salmon fillets on the prepared baking sheet. Brush with remaining 2 tablespoons olive oil. Sprinkle generously with BBQ spice mixture.
5 Bake until fish flakes easily when tested with a fork, 4 to 6 minutes per 1/2-inch thickness of fish.
6 Arrange rice and beans in four shallow serving bowls. Top with salmon and salsa. Arrange avocado and red onion in the bowls. Serve and enjoy.