BBQ Salmon Bowls with Mango Avocado Salsa
For a healthy, flavorful meal, combine smoky grilled salmon with a fresh, tropical salsa of mango, avocado, and lime, served over quinoa or rice.
Equipment
- Grill or grill pan
- Mixing Bowls
- Tongs
- Spatula
- Sharp knife
- Cutting Board
Ingredients
For the Salmon:
- 4 salmon fillets
- 2 tbsp olive oil
- 2 tbsp honey or maple syrup
- 2 tbsp soy sauce or tamari (for gluten-free)
- 1tsp smoked paprika
- 1tsp garlic powder
- ½ tsp black pepper
For the Mango Avocado Salsa:
- ½ red onion finely chopped
- 1 jalapeño minced (optional for spice)
- Juice of 1 lime
- 2 tbsp fresh cilantro, chopped
- Salt and pepper to taste
For the Bowl Base:
- 2 cups quinoa, or mixed greens
- Optional toppings sliced radishes, shredded carrots, or pickled onions
Instructions
- Prepare the Marinade: In a small bowl, whisk olive oil, honey, soy sauce, smoked paprika, garlic powder, and black pepper. Coat the salmon fillets evenly and let them marinate for 15 minutes.
- Cook the Base: While the salmon marinates, prepare your base (rice, quinoa, or greens).
- Grill the Salmon: Follow the grilling instructions above for perfectly cooked salmon.
- Assemble the Bowls: Divide the base among four bowls. Top with grilled salmon and a generous scoop of mango avocado salsa. Add optional toppings if desired.
Notes
- Storage Tips: Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days. Salsa is best consumed fresh but can be refrigerated for 1 day.
- Dietary Adjustments: Replace the base with cauliflower rice or zucchini noodles for a low-carb option.
- Flavor Boost: Add a sriracha mayo drizzle or toasted sesame seeds for extra flair.