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.

Asian Spiced Salmon w/ Baby Bok Choy & Shiitakes

Serves: 4

Ingredients

  • 1/3 cup reduced-sodium soy sauce
  • 1T rice vinegar
  • 1T honey
  • 1T pure sesame oil
  • 3 large garlic cloves, minced
  • 1T fresh ginger, peeled and minced
  • 1/2t sambal oelek (hot chili sauce)
  • 4 (6oz) salmon fillets
  • 8 baby bok choy, halved lengthwise
  • 1/2lb shiitake mushrooms, stemmed and caps halved
  • 3 cups shredded red cabbage
  • 2 scallions, chopped
  • 2T toasted sesame seeds

Instructions

  1. Mix together soy sauce, vinegar, honey, sesame oil, garlic, ginger, and sambal oelek in a large zip lock bag. Add salmon and turn to coat. Marinate in refrigerator about 15 minutes.
  2. Meanwhile, set racks in upper and lower thirds of oven and preheat oven to 450F. Line two rimmed baking sheets with foil and spray with nonstick spray.
  3. Pull salmon from bag but make sure to save marinade for the vegetables. Place salmon in center of one prepared baking sheet.
  4. Add bok choy to the marinade, toss until coated and then arrange the bok choy around the salmon in a single layer (save marinade).
  5. Add mushrooms and cabbage to marinade and toss to coat. Spread vegetables on the second prepared baking sheet in an even layer.
  6. Place salmon on top rack and cabbage-mushroom mixture on bottom rack. Roast about 15 minutes until salmon is just opaque in center and vegetables are tender.
  7. Sprinkle salmon with scallions and sesame seeds. Serve with vegetables and optional white rice.

Thanks to the original recipe found in Family Meals.