BBQ Baked Salmon Bowls W/ Mango Salsa

A salmon recipe that everyone will LOVE (yes, even the salmon skeptics)! The mango salsa is to die for and the bbq rub adds a delicious smokiness that compliments the sweetness of the mango BEAUTIFULLY.

I grew up loving all kinds of seafood and fish is by far my favorite protein. Previously, I avoided cooking fish because the prep work and the task of cooking seemed so.... daunting. The thing is, fish is so versatile and there are many different types. It is easier to cook than I imagined (especially if you have fresh fish) and it makes for a great summer dinner! This recipe shows you a simple way of baking fish. It takes little time and the result is tender and delicious!

A good bowl is hard to beat. Something about incorporating each ingredient is far better than enjoying them separately. With bowls, I always try to have a base (rice or other grain), a vegetable (preferably roasted or sautéed), a protein, and a topping/dressing. This way I can incorporate different layers of flavor to the dish!

This dish was inspired by Pinch of Yum blog! She has amazing recipes! I used her bbq rub but created my own salsa and rice.

BBQ Baked Salmon Bowls with Mango Salsa

Prep Time: 35 minutes

Cook Time: 30 minutes

Makes 3 Servings

Ingredients

• 1-2 lb wild caught salmon

• 16 oz of spinach

Mango Salsa:

• 1 mango diced

• 1/4 minced red onion

• 1 jalapeño roasted & chopped

• 1 avocado diced

• fresh cilantro

• pinch of lime zest

• juice of 1 lime

• drizzle of olive oil

• salt & pepper (to taste)

• garlic powder (to taste)

• cumin (tiny sprinkle)

Barbecue Salmon Rub:

• 1 tbs brown sugar

• 1 tsp smoked paprika

• 1 tsp onion powder

• 1/2 tsp garlic powder

• 1/4 tsp smoked chili powder (or regular chili powder)

• 1/4 kosher salt

• 1 1/4 tablespoon olive oil.

Rice Base w/ Lime Zest:

* start with the rice because it takes the longest to cook

• 3 cups chicken broth

• 1 1/2 cup jasmine rice

• 1 tsp lime zest

• salt (to taste)

Steps

Mango Salsa:

1. Prepare the mango, red onion, cilantro and lime zest. Place these ingredients into a small bowl.

2. Roast the jalapeño over the stove top until the outside is completely blistered and black. Place the jalapeno into a zip lock bag and let it steam for 10 minutes. Remove the jalapeno and scrape the blistered skin off with a fork.

3. Halve the pepper. Remove and discard the stem and the seeds inside. Be careful not to touch your eyes or your mouth when removing the seeds! Chop the pepper and add it to the other prepared ingredients. Wash your cutting board and your hands before continuing.

4. Cut the lime into 4 slices and juice each slice over the mango mixture (do not discard the lime quarters we will use them later). Drizzle with olive oil and toss. Add the salt and pepper, garlic powder, and cumin to the bowl. Toss gently.

5. Finally, dice the avocado and add it to the salsa and toss one final time. Set aside to marinate.

Rice:

1. Pour the chicken broth into a pot and heat on high. Allow to boil and add the rice, reducing the temperature to low and cover the pot.

DO NOT TOUCH OR STIR. DO NOT REMOVE THE LID.

2. Cook the rice for 30 minutes or until the liquid is completely absorbed.

3. After cooking, "fluff" the rice with a fork and add in lime zest. Take the leftover lime quarters and place them in the rice. The rice will take on a subtle fresh lime taste.

4. Cover until ready to plate.

Spinach:

1. In a nonstick pan heat 1 tbsp. of butter. Add the spinach and season with salt and pepper. Stir until wilted and tender. Add spinach until desired amount is cooked. (I used about 3/4 of the 16 oz box)

Salmon:

1. Preheat the oven to 475.

2. Clean the salmon: Place the fillet, skin side down, on a cutting board. Holding the tail end firmly, use a sharp knife to make a cut between the flesh and skin in the opposite direction from the tail end. Remove and discard. Remove any brown colored flesh.(this is the "blood meat" of the salmon which can give the salmon a "fishy" taste)

3. Cut the fillet into 3 even pieces.

4. Prepare the rub: Mix the brown sugar, smoked paprika, onion powder, garlic powder, smoked chili powder, and salt together in a small bowl. Add the olive oil and mix to incorporate.

5. Place the salmon pieces on a tin foil lined baking sheet. With your hands, slather the rub onto the tops of the salmon. Make sure that each piece is evenly covered and that you have used all of the rub mix.

8. Place in the oven for 5-10 minutes depending on the thickness of your salmon. (mine was fairly thin so it only took 5 minutes of baking) After baking, broil on 500 degrees for 30 seconds to allow the tops of the salmon to get nice and crispy. Watch carefully to not burn the sugar.

9. In a bowl, layer your rice, spinach and salmon. Top with mango salsa and enjoy!

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