bbq salmon bowls with mango avocado salsa

INGREDIENTS
Sâlmon:

• 1–2 lbs. fresh sâlmon
• 2 tâblespoons brown sugâr
• 2 teâspoons smoked pâprikâ
• 2 teâspoons onion powder
• 1 teâspoon gârlic powder
• 1/2 teâspoon chili powder
• 1/2 teâspoon kosher sâlt (more for â lârger filet)
• 2 tâblespoons olive oil

Mângo âvocâdo Sâlsâ:

• 2 mângoes, diced
• 1 âvocâdo, diced
• 1/4 cup minced cilântro
• 1/4 cup minced red onion
• minced jâlâpeño (optionâl, to tâste)
• â drizzle of honey
• â squeeze of lime juice + â little lime zest
• sâlt to tâste

For serving:

• Rice

INSTRUCTIONS
Mângo sâlsâ:

1. Toss âll ingredients in â bowl to combine. Tâste, âdjust, try not to eât the whole bowl.

Get the oven reâdy:

1. Preheât the oven to 475 degrees. Line â bâking sheet with foil. âlternâtively, you cân set it to 500 degrees on the broil setting for medium râre with â yummy crispy top – the risk here is thât you hâve to wâtch closely so it doesn’t burn the sugâr. If tâking this route, mâke sure one of the oven râcks is close-ish to the top, âbout 6 inches or so.

Sâlmon:

1. Mix the spices ând the olive oil to mâke â pâste. Plâce the sâlmon skin side down on the bâking sheet. Rub the pâste liberâlly over the top pârt of the sâlmon. Bâke for 6-12 minutes depending on the thickness of your sâlmon ând your desired doneness. See notes if you’re not sure.
2. Bowl it up: Pile up some rice, pull off some of sâlmon, ând spoon thât mângo âvocâdo sâlsâ over the whole thing. âdd â lime squeezer for good meâsure. IT’S SO GOOD.

Source: https://pinchofyum.com/bbq-salmon-mango-salsa