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BBQ Salmon Bowls with Mango Avocado Salsa

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BBQ Salmon Bowls with Mango Avocado Salsa are a vibrant, healthy, and flavorful meal that’s perfect for busy weeknights or a weekend treat. Juicy, smoky salmon served over rice and topped with a sweet and tangy mango avocado salsa creates a balanced dish that’s both satisfying and refreshing.

Why You’ll Love This Recipe

  • Bursting with flavor: The smoky BBQ salmon pairs beautifully with the sweet and tangy salsa.
  • Healthy and nutritious: Packed with protein, healthy fats, and fresh produce.
  • Customizable: Switch up the grains or toppings to suit your preferences.
  • Quick and easy: Ready in under 30 minutes for a hassle-free meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salmon:

  • Salmon fillets
  • Olive oil
  • BBQ sauce
  • Garlic powder
  • Paprika
  • Salt
  • Black pepper

For the Mango Avocado Salsa:

  • Ripe mango, diced
  • Avocado, diced
  • Red onion, finely chopped
  • Fresh cilantro, chopped
  • Lime juice
  • Salt

For the Bowl Base:

  • Cooked rice (white, brown, or cauliflower rice)
  • Optional toppings: sliced jalapeños, lime wedges, or extra cilantro

Directions

this recipe

Prepare the Salmon:

  1. Preheat and season:
    • Preheat your grill or oven to 400°F (200°C). Pat the salmon fillets dry and brush with olive oil. Sprinkle with garlic powder, paprika, salt, and pepper.
  2. Cook the salmon:
    • If grilling, place the salmon skin-side down and cook for 4–5 minutes. Brush BBQ sauce over the fillets, flip, and cook for another 2–3 minutes until cooked through.
    • If baking, place the salmon on a lined baking sheet, brush with BBQ sauce, and bake for 12–15 minutes until the salmon flakes easily.

Make the Mango Avocado Salsa:

  1. Combine ingredients:
    • In a medium bowl, mix the diced mango, avocado, red onion, cilantro, and lime juice. Season with salt to taste.

Assemble the Bowls:

  1. Layer the base:
    • Divide the cooked rice among serving bowls.
  2. Add the salmon:
    • Place a salmon fillet on top of the rice in each bowl.
  3. Top with salsa:
    • Generously spoon the mango avocado salsa over the salmon.
  4. Garnish and serve:
    • Add optional toppings like jalapeños, lime wedges, or extra cilantro. Serve immediately.

Servings and Timing

  • Yield: 4 bowls
  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes

Variations

  • Different grains: Use quinoa, farro, or mixed greens instead of rice.
  • Tropical salsa: Add pineapple, cucumber, or bell peppers to the mango avocado salsa.
  • Spicy twist: Add diced jalapeño or a drizzle of sriracha to the salsa.
  • Vegan option: Replace salmon with grilled tofu or roasted chickpeas.
  • Low-carb: Serve over cauliflower rice or a bed of greens.

Storage/Reheating

  • Storage: Store the cooked salmon and salsa separately in airtight containers in the refrigerator for up to 2 days.
  • Reheating: Gently reheat the salmon in the microwave or oven. The salsa is best served fresh but can be enjoyed cold if stored.
  • Freezing: Freeze the cooked salmon (without salsa) for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

1. Can I use frozen salmon?

Yes, thaw the salmon completely before seasoning and cooking.

2. What type of BBQ sauce works best?

A smoky or honey BBQ sauce complements the flavors well, but use your favorite variety.

3. How do I tell when the salmon is done?

The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

4. Can I grill the salmon on a stovetop?

Yes, use a grill pan over medium heat and follow the same cooking instructions.

5. Can I make the salsa ahead of time?

The salsa is best served fresh but can be prepared up to 4 hours in advance and stored in the refrigerator.

6. What’s a good substitute for mango?

Pineapple, peach, or nectarine works well as an alternative.

7. Can I use another protein?

Yes, chicken, shrimp, or tofu can be substituted for salmon.

8. How do I prevent the avocado from browning in the salsa?

Add extra lime juice to the salsa to slow down oxidation.

9. Can I make this bowl spicy?

Add chili powder to the salmon seasoning or diced jalapeño to the salsa for heat.

10. How do I keep the salmon from sticking to the grill?

Brush the grill grates with oil or use a grill-safe non-stick mat.

Conclusion

BBQ Salmon Bowls with Mango Avocado Salsa are a vibrant and satisfying meal packed with bold flavors and fresh ingredients. Whether you’re serving them for a quick weeknight dinner or a special occasion, these bowls are sure to impress. Healthy, delicious, and easy to customize, they’re a meal you’ll want to make again and again!

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BBQ Salmon Bowls with Mango Avocado Salsa

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Grilling or Pan-Seared
  • Cuisine: Fusion
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Description

These BBQ Salmon Bowls are a vibrant, healthy, and flavorful dish combining smoky, sweet barbecue salmon with fresh mango avocado salsa, served over a bed of rice and greens. Perfect for a quick weeknight meal or a light summer dinner.

Ingredients

Units Scale
  • For the BBQ Salmon:
    • 4 salmon fillets (6 ounces each, skin-on or skinless)
    • 1/2 cup BBQ sauce (store-bought or homemade)
    • 1 tablespoon olive oil
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon smoked paprika
    • Salt and pepper, to taste
  • For the Mango Avocado Salsa:
    • 1 large ripe mango, diced
    • 1 avocado, diced
    • 1/4 cup red onion, finely chopped
    • 1 tablespoon fresh cilantro, chopped
    • Juice of 1 lime
    • Salt and pepper, to taste
  • For Serving:
    • 2 cups cooked rice (white, brown, or cauliflower rice)
    • Mixed greens or shredded lettuce
    • Lime wedges (optional)

Instructions

  1. Prepare the Salsa:
    • In a medium bowl, combine the diced mango, avocado, red onion, cilantro, lime juice, salt, and pepper. Gently mix and set aside.
  2. Season the Salmon:
    • Pat the salmon fillets dry with paper towels. Brush each fillet with olive oil, then season with garlic powder, smoked paprika, salt, and pepper.
  3. Cook the Salmon:
    • Preheat a grill, grill pan, or skillet over medium heat. Place the salmon fillets skin-side down (if applicable) and cook for 3–4 minutes.
    • Brush the top of the fillets generously with BBQ sauce, then flip and cook for an additional 3–4 minutes, or until the salmon is cooked through and flaky.
  4. Assemble the Bowls:
    • Divide the cooked rice and mixed greens among 4 bowls. Top each bowl with a salmon fillet.
    • Spoon the mango avocado salsa over the salmon.
  5. Serve:
    • Garnish with lime wedges and additional cilantro if desired. Serve immediately.

Notes

  • Substitute quinoa or couscous for rice for variety.
  • For a spicier kick, add diced jalapeño to the salsa or a sprinkle of chili flakes on the salmon.
  • If using an oven, bake the salmon at 400°F (200°C) for 12–15 minutes, brushing with BBQ sauce halfway through.

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