BBQ Salmon Bowls with Mango Jalapeño Salsa, Inspired by Half Baked Harvest

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Servings

These recipes were created from our passion for seafood, using Premier Catch’s tasty, wild-caught Sockeye Salmon. We love to share them with our friends and family. From our kitchen to yours, here’s one of our favorites!

Author:

Declan Chapin

Ingredients

BBQ Salmon:

8oz Wild Alaskan Sockeye Salmon
olive oil
1 tbsp honey or brown sugar
2 tsp chili powder
2 tsp dried thyme
2 tsp smoked paprika
1 tsp onion powder

Coconut Rice:

1 cup white rice cooked according to package

¼ cup coconut cream
1 tbsp sugar (can sub coconut sugar or monkfruit sweetener)

Mango Salsa:

1 mango
½ avocado
¼ diced white onion
1 jalapeño, seeds removed and diced
chopped cilantro
salt & pepper

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Directions

Preheat air fryer to 400 degrees.
Mix spices together in a small bowl.
Place thawed salmon on a piece of foil and rub spice mix on. Air fry for 6-7 minutes.
While the salmon cooks, make the mango salsa by preparing the ingredients and mixing them together in a bowl.
For the coconut rice, cook the rice according to package and stir in coconut cream and sugar until well combined.
Serve the salmon over the coconut rice and top with mango salsa.
Enjoy!