BBQ Salmon Bowls with Mango Jalapeño Salsa, Inspired by Half Baked Harvest
Rated 5.0 stars by 2 users
Servings
1
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!
Declan Chapin
Ingredients
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olive oil
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1 tbsp honey or brown sugar
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2 tsp chili powder
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2 tsp dried thyme
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2 tsp smoked paprika
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1 tsp onion powder
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¼ cup coconut cream
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1 tbsp sugar (can sub coconut sugar or monkfruit sweetener)
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1 mango
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½ avocado
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¼ diced white onion
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1 jalapeño, seeds removed and diced
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chopped cilantro
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salt & pepper
BBQ Salmon:
Coconut Rice:
1 cup white rice cooked according to package
Mango Salsa:
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!
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