Mango Salsa and BBQ Salmon Rice Bowl

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.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Chicken Fajita Pasta and Avocado Dressing

Ingredients

Chicken Fajita Noodles
  • 1 pound boneless, skinless chicken breasts
  • 2 teaspoons olive oil
  • 3 garlic cloves, minced
  • 1 large white onion, diced
  • 1 large red bell pepper, diced
  • 1 large yellow bell pepper, diced
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 2 cups low sodium chicken broth
  • 10oz diced tomatoes & green chiles
  • 7oz pasta
  • 1/2 cup light sour cream
  • 1 scallion, sliced
Avocado Lime Dressing
  • 1 avocado seeded and chopped
  • 1/2 cup sour cream 
  • 1 cup fresh cilantro chopped
  • 2 cloves garlic minced
  • 1/2 tsp salt
  • 2 Tbsp fresh squeezed lime juice

Instructions

  1. Slice chicken into bite sized strips. Season with pepper and salt. 
  2. Heat a deep skillet with 1 teaspoon olive oil to high heat. 
  3. Add chicken, stir and cook until browned, about 5 minutes.
  4. Remove chicken from pan and place into large bowl. 
  5. Turn heat to medium and add a teaspoon of olive oil to the skillet.
  6. Add garlic to hot skillet and cook until fragrant, about 1 minute.
  7. Immediately add onions, peppers and seasonings through salt. 
  8. Cook and stir vegetables until onions are translucent, about 7 minutes. 
  9. Move cooked vegetables into the same bowl as the prepared chicken.
  10. Using the same skillet, add chicken broth, diced tomatoes and uncooked pasta.
  11. Bring to a boil, cover and reduce heat to medium low. Cook for 15 minutes until pasta is tender and most of the liquid has absorbed.
  12. Meanwhile combine all dressing ingredients into a food processor and blend until smooth.
  13. Return the chicken and vegetables to the skillet until heated, about 2 minutes.
  14. Stir in sour cream. 
  15. Serve with scallions and avocado dressing. 

The original recipe inspirations for the fajita and avocado dressing can be found here.