BBQ Salmon Bowls with Mango-Avocado Salsa

• servings: 4 servings
• active time: 15 minutes
• total time: 27 minutes

Ingredients

1½-2 lbs. salmon (without skin)

1 Tbsp brown sugar (or coconut sugar)

2 tsp smoked paprika

2 tsp chili powder

1 tsp cumin

1 tsp onion powder

1 tsp salt

1 Tbsp olive oil

2 small ataulfo mangos (honey mangos), diced (or 1 large regular mango)

1 large avocado, diced

1 lime, juiced

¼ cup red onion, finely diced

2 Tbsp cilantro (leaves & stems are ok)

1 jalapeño, deseeded & diced

Cilantro lime crema

½ cup sour cream

¼ cup cilantro, chopped

2 Tbsp lime juice

1 tsp honey

Directions

Make the mango salsa. Add the diced mango, avocado, red onion, jalapeño and cilantro to a bowl. Squeeze the lime over the top and toss until the salsa is fully coated. Cover and refrigerate while you prepare the rest of your ingredients.(If you're making this a few hours beforehand, I'd suggest adding the avocado right before serving.)

Make the crema. Mix the sour cream, lime juice, honey and cilantro together in a small bowl. Cover and refrigerate.

Preheat the oven. Turn the oven on to 400 degrees and spray a baking dish with cooking spray.

Prepare the salmon. Cut the salmon into 1-1½ inch pieces and add them to a large bowl. Add the olive oil and spices and toss until the salmon is fully coated.

Bake. Add the salmon pieces to your prepared baking dish, arranging them in a single layer. Bake for 10-12 minutes or until the salmon pieces flake easily with a fork.(Alternatively, you can sauté the salmon pieces in a pan on the stove. Cook the pieces over medium-high heat for 2 minutes per side, or until your desired doneness is reached.)

Serve! Assemble each bowl with cooked white rice, the bbq salmon and mango salsa. Dollop the crema over the top (if desired) and serve!