Serves 4-6

Ingredients

SALMON

• 3 cups cooked rice, prepared as directed
• 2 pounds fresh salmon
• 2 tablespoons brown sugar
• 2 teaspoons smoked paprika
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1 teaspoon kosher salt
• 2 tablespoons olive oil

Mango Avocado Salsa:

• 2 mangoes, diced
• 1 avocado, diced
• 1/4 cup cilantro, minced
• 1/4 cup red onion, minced
• minced jalapeño, diced
• 1 tablespoon honey
• 1/2 lime, zested and juiced
• salt to taste

FOR SERVING

• thinly sliced red onion, shallots or scallions
• lime wedge
• chili flakes

Instructions

1. Prepare rice as directed on packaging.
2. Meanwhile, in a small bowl, toss mango salsa ingredients until combined. Set aside.
3. Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray thoroughly with Pam.
4. Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 9-13 minutes depending on the thickness of your salmon and your desired doneness.
5. Optional: to crisp up the top of the salmon, turn the oven on broil for about 2 minutes until marinade begins to bubble. Keep a close eye on the salmon to avoid burning.
6. To serve, layer rice, salmon, and mango avocado salsa. Serve with additional toppings and a slice of lime.

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