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–+ servings

BBQ Salmon Bowls with Mango Avocado Salsa Delight

Delightful BBQ Salmon Bowls with Mango Avocado Salsa that brighten your dinner and offer a culinary vacation in every bite.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 filets Salmon Fresh filets deliver the best flavor, but thawed frozen salmon works too!
  • 2 tablespoons Brown Sugar This adds a sweet caramelized crust; maple syrup is a great substitute!
  • 1 teaspoon Chili Powder Use regular for a milder heat or smoked for a deeper flavor profile.
  • 2 tablespoons Lime Juice Freshly squeezed brings brightness; bottled lime juice can be used if necessary.
For the Salsa
  • 1 cup Mango Fresh mango is ideal for sweetness and texture; frozen works if thawed!
  • 1 ripe Avocado Choose a ripe avocado for maximum creaminess and flavor.
  • 1 tablespoon Lime Juice A splash adds freshness to the salsa.
  • 1 pinch Salt Just a pinch enhances the natural flavors of the salsa.
For the Rice
  • 2 cups Rice Use white or brown rice as the perfect base to soak up the flavors.

Equipment

  • broiler
  • nonstick sheet pan
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your broiler to high and line a nonstick sheet pan with parchment paper for easy cleanup. In a small bowl, mix together brown sugar, chili powder, lime juice, and a sprinkle of salt to create a flavorful rub. Generously coat the salmon fillets with this mixture, ensuring an even layer for a delicious caramelized crust as it cooks.
  2. Place the seasoned salmon skin-side down on the prepared sheet pan. Slide it under the broiler and cook for about 6 to 10 minutes, watching closely until the salmon is flaky and opaque.
  3. While the salmon is broiling, take a moment to prepare the refreshing mango avocado salsa. Dice the fresh mango and ripe avocado into bite-sized pieces, then combine them in a mixing bowl. Squeeze fresh lime juice over the mixture and sprinkle with salt. Gently toss to blend, and set aside.
  4. Fluff the cooked rice in a large bowl and divide it into serving bowls as the base for your BBQ Salmon Bowls. Top each rice portion with a generous layer of the broiled salmon, then add heaping spoonfuls of the vibrant mango avocado salsa on top.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 500mgPotassium: 800mgFiber: 6gSugar: 8gVitamin A: 600IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Store leftover BBQ Salmon Bowls in an airtight container for up to 2 days, keeping the salmon and salsa separate from the rice to prevent sogginess.

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