BBQ Salmon with mango salsa. An easy ands impressive dinner with yummy smuky sweet flavour and some nice homemade salsa

Description:
Salmon lovers, salmon skeptics… gather round, all of you.

This is not your ordinary salmon. It is salmon that’s been given a delicious and aggressive treatment of sweet and smoky spices, which then gets broiled (fast! easy!) which results in a lightly crunchy outer layer, which conveniently mixes-and-matches with that buttery, silky, lime-zesty, sweet and juicy mango avocado salsa. It’s equal parts super pretty and not fancy, which is why we just pile a scoop of each on hot steamy rice and don’t get too precious about it. This is the bowl life.

You might be saying, nah, I don’t really like salmon, and honestly I can respect that because salmon is salmon sometimes.

But also: you haven’t had this salmon yet. You are about to be changed. Seriously. I would just like to say, it’s an honor and a privilege to be a part of your conversion experience.

Ingredients:

- 450g fresh salmon
- 2 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon kosher salt, more for a larger filet
- 2 tablespoons olive oil
- 2 mangoes diced
- 1 avocado diced
- 4g cilantro minced
- 40g red onion minced
- jalapeño minced, optional, to taste
- drizzle honey
- 0.5 lime, a squeeze of lime juice + a little lime zest
- salt to taste
- rice

Instructions:

1- Mango Salsa:
This takes about ten minutes. It’s just a chop and mix situation. As you can see, I love love love a mango salsa situation on salmon.

Bring your self-control because otherwise this will be gone before the salmon hits the table :-)

2- The BBQ Salmon:
Salmon. Spice rub.
Broil.
Done.

20 Minutes Later – BBQ Salmon Bowls!

May your rice be hot, your salmon be smokey, sweet, and just-right flakey, and your mango salsa be extra sweet and limey! 

Tips & Trix

• last night I prepared the dish with potatos and salad insted of rice.
• Best result with the smokes BBQ souce on the fish is grilled or in the oven, not on a pan.