Name: BBQ Salmon Bowls with Mango Avocado Salsa
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Fusion
Ingredients: 2 salmon fillets; 1 tablespoon olive oil; Salt and pepper to taste; 1/2 teaspoon garlic powder or smoked paprika (optional); 1/4 cup BBQ sauce (store-bought or homemade); 1 ripe mango, diced; 1 ripe avocado, diced; 1/4 cup red onion, finely chopped; 2 tablespoons fresh cilantro, chopped; 1 small jalapeño, minced (optional); 1–2 tablespoons lime juice; Salt to taste; 2 cups cooked rice, quinoa, or greens; Optional toppings: sliced radish, shredded cabbage, extra lime wedges, hot sauce

Description

BBQ salmon bowls with mango avocado salsa are a vibrant, balanced meal featuring smoky, tender salmon and a refreshing tropical salsa over a base of rice, quinoa, or greens. This colorful, nutrient-packed bowl is perfect for lunch or dinner.

Ingredients

2 salmon fillets
1 tablespoon olive oil
Salt and pepper to taste
1/2 teaspoon garlic powder or smoked paprika (optional)
1/4 cup BBQ sauce (store-bought or homemade)
1 ripe mango, diced
1 ripe avocado, diced
1/4 cup red onion, finely chopped
2 tablespoons fresh cilantro, chopped
1 small jalapeño, minced (optional)
1–2 tablespoons lime juice
Salt to taste
2 cups cooked rice, quinoa, or greens
Optional toppings: sliced radish, shredded cabbage, extra lime wedges, hot sauce

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Instructions

Preheat oven to 400°F (200°C) or heat a grill pan over medium heat.
Pat salmon dry, brush with olive oil, and season with salt, pepper, and garlic powder or smoked paprika if using.
Place salmon on a baking sheet or grill pan. Bake or grill for 10–12 minutes, brushing with BBQ sauce during the last few minutes until caramelized and cooked through.
While salmon cooks, mix mango, avocado, red onion, cilantro, lime juice, salt, and jalapeño (if using) in a bowl to make salsa.
Assemble bowls by layering rice, quinoa, or greens as the base.
Top with BBQ salmon and spoon mango avocado salsa over the top.
Add optional toppings like radish, cabbage, lime wedges, or hot sauce.

Notes

Use ripe but firm mango and avocado to maintain shape in the salsa.
Grill the salmon for extra smokiness—about 4–5 minutes per side.
Swap mango for pineapple or add black beans for variety.
Store salmon and salsa separately in the fridge; reheat salmon gently and assemble bowls fresh.
Base options include rice, quinoa, couscous, farro, or chopped greens.

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 10g
Sodium: 520mg
Fat: 24g
Saturated Fat: 4g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 32g
Cholesterol: 70mg